Roasted Beet Salad With Pumpkin Seeds
Honey lemon dressing enhances the natural sweetness of the beets while the seeds add contrast and earthy flavour. Can be made up to 2 days ahead, covered and chilled.
Ingredients
6 serv.Step-by-step instructions
- 1
Preheat oven to 450.
- 2
Wash and place each beet in tin foil. Roast for 45 - 1 hour -- depending on size. (I pull my beets out when they are individually done, so that the smaller ones don't get overcooked) The beets taste better when they are undercooked
- 3
Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.
- 4
Stir honey with mustard in a medium bowl until combined; slowly whisk in lemon juice and salt. Add beets, gently toss to coat.
- 5
If making in advance, bring to room temperature before serving.
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