Ruby Salad with Crumbled Feta & Spicy Pepitas

Ruby Salad with Crumbled Feta & Spicy Pepitas
Photo by Scott Phillips

Ingredients

  • 1 bunch small beets (4 to 5), trimmed and scrubbed
  • 6 oz. pepitas (hulled pumpkin seeds, available in natural-foods or specialty stores)
  • 1 Tbs. olive oil
  • 1 tsp. corn or peanut oil
  • ¾ tso. kosher salt
  • 2 Tbs. fresh lemon juice
  • 1 medium red onion, very thinly sliced
  • + 11 more ingredients
    • 2 to 3 sprigs fresh thyme or rosemary, or 3 fresh bay leaves
    • 4 cups very thinly sliced red cabbage (from 1 very small head)
    • 6 oz. feta cheese, crumbled (about ½ cup)
    • ¼ cup extra-virgin olive oil
    • 1 Tbs. Dijon mustard
    • Kosher salt and freshly ground black pepper
    • 4 oz. (4 cups) mixed baby greens
    • 2 Tbs. sherry vinegar
    • 1 tsp. pure chile powder (such as New Mexico or ancho)
    • ½ tsp. kosher or sea salt
    • 6 oz. spicy pepitas (1 generous cup; see the ingredients above and instructions below)

Heat the oven to 400°F. Line a rimmed baking sheet with foil. Put the beets, herbs, salt, and a drizzle of olive oil in the center; toss the beets to coat. Fold the foil into a loose-fitting but tightly sealed packet around the beets. Roast the packet on the baking sheet until the beets are tende...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network