Ruby Salad with Crumbled Feta & Spicy Pepitas

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


  • 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
  • 6 oz. spicy pepitas (1 generous cup; see the ingredients above and instructions below)
  • + 11 more ingredients
    • 1 medium red onion, very thinly sliced
    • 6 oz. feta cheese, crumbled (about ½ cup)
    • 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)
    • 1 Tbs. Dijon mustard
    • 1 tsp. pure chile powder (such as New Mexico or ancho)
    • ½ tsp. kosher or sea salt
    • ¼ cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 4 oz. (4 cups) mixed baby greens
    • 2 Tbs. sherry vinegar

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


Best Wine Deals

See More Deals

Snooth Media Network