Ruby Salad with Crumbled Feta & Spicy Pepitas

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

Ingredients

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

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