How To: Make a beet salad with toasted pumpkin seeds

Make a beet salad with toasted pumpkin seeds

Cynthia from CookusInterruptus.com shows users how to make a "Beet Salad with Toasted Pumpkin Seeds". She begins by extolling the health benefits of beets (known as beetroots in the UK), particularly their cancer-preventing properties. The recipe calls for the use of the whole beet, including the greens, that is the leafy top of the beet (which is usually discarded). The greens are first removed, and then the beets are pressure cooked for 15-20 minutes (although Cynthia notes that simmering or roasting/baking the beets would serve just as well). They are then peeled and chopped, while the greens are blanched. The salad is then assembled, adding fresh arugula, the toasted pumpkin seeds, some feta cheese and a balsamic vinaigrette.

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