Ruby Salad with Crumbled Feta & Spicy Pepitas

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


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

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


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