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Ingredients
| beets: 2 lbs (fresh) |
| olive oil: 2 Tbl |
| honey: 1 Tbl |
| Dijon mustard: 1 tsp |
| lemon juice: 2 Tbl (fresh) |
| salt: 1 dash |
| spinach (optional) |
| pumpkin seeds - pepitas: 1/4 cup (toasted) |
Roasted Beet Salad With Pumpkin Seeds
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
7 serving(s)
Tags
- Preheat oven to 450.
- Wash and place each beet in tin foil. Roast for 45 - 1 hour -- depending on size. (I pull my beets out when they are individually done, so that the smaller ones don't get overcooked) The beets taste better when they are undercooked.
- Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.
- Stir honey with mustard in a medium bowl until combined; slowly whisk in lemon juice and salt. Add beets, gently toss to coat.
- If making in advance, bring to room temperature before serving.