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Beet and Pumpkin Seed Salad

4 Servings

25 minutes

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Canned or refrigerated prepared beets make quick work of this robust salad. The sweet-and-sour dressing gets texture and richness from pumpkin seeds mixed with honey and vinegar. To keep the salad tasting bright and fresh, be generous with the honey and vinegar. Letting the shallots rest for a few minutes after dressing mellows their bite.



25 minutes


  • 1

    pound cooked, peeled beets (canned or refrigerated), sliced ¼-inch thick

  • 1

    shallot, sliced into thin rings

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Christine Y.
August 10, 2022
Perfect summer salad
I love beets and I loved how the flavors blended together in this dish. It could (and has been) a main course at my table. Extra points for the ease in putting this beautiful salad together.
Erin F.
August 10, 2022
Sharp / Sweet / Healthful
This was delicious & will keep it in the rotation.
Dennis D.
June 23, 2022
Good and simple
I particularly liked the oil toasted pepitas. However, some improvement on explanation is warranted to avoid splatter when adding vinegar and honey to hot oil. Turning heat to low is not enough - need to wait until it cools down a bit. Also, I would use jarred beets - cooking them took forever!
Kay D.
January 30, 2023
Glad I tried this recipe, but I probably won't make it again
I made this salad last evening. It presented beautifully. And it tasted fine. However, it was difficult to serve from the platter, and was even more difficult to eat. I don't recommend serving this to company the first time that you prepare it. Because of the proportion of oil to vinegar in the dressing, the dressing was not at all viscous enough to cling to the beets. It therefore sank to the bottom of the platter and had to be scooped up from the platter. Even if you serve it in a bowl and spoon the dressing over the greens, the dressing still falls to the bottom of the bowl. This makes for a very messy forkful of food that could easily drip red beet juices all over your clothes. I've seen other similar recipes that include a base layer of labneh (strained yogurt). I'll try something like that in the future.
Andrea B.
September 7, 2023
I've made this twice now, it is simple and the flavors are wonderful. I don't mind soggy, so it's just as good the next day in my opinion.
David K.

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Elizabeth B.

This looks delicious! How high should the stove burner be set for prepping the pumpkin seeds? And I think there's a word missing in the third sentence: "whisk in about the vinegar and honey." Saving this one for my files.

Janelle C.

Hi Elizabeth,

Your burner should be set to medium/medium-high to toast the pumpkin seeds. Thanks for flagging the error, we will update this.

The Milk Street Team

Rebecca R.

Dumb question: are we talking pickled beets or are there plain beets in a can or jar that I should be looking for?

Lynn C.

Hi Rebecca -

Plain cooked beets. If you want to boil or roast your own, you can do that too! :-)

The Milk Street Team

Elaine B.

Brilliant! I LOVE this recipe and have made this one several times. It is part of our regular meal rotation.

Kelsy B.

Hi! I'm curious if this salad is still good the next day for leftovers or if you recommend I prepare just what I plan on eating for the meal. Thanks so much.

Lynn C.

Hi Kelsy -

We would recommend at least only dressing as much as you plan to eat for the meal. You can keep the remaining beets, dressing, and greens separate and only dress it when you are ready to serve.

The Milk Street Team

Jon S.

**1/2 Really nice and fairly easy. Used the ATK braised beet method.