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Beet Salad With Pumpkin Seeds

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“This version is nice - steaming is easier than roasting. I think I'll try this with thinly sliced raw beets - they are wonderful & not used as often. Found in the Seattle Times.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub beets and steam until soft. Remove from heat and cool.
  2. Peel and quarter beets. Thinly slice each quarter piece into 1/2 -inch slices. Place in bowl.
  3. Whisk together balsamic vinegar, mustard, basil, salt and pepper. Add olive oil and whisk until well combined. Season with additional salt and pepper to taste.
  4. Pour dressing over beets. Add pumpkin seeds and green onions to beets. Gently toss to combine.

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