Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Beet and Pumpkin Seed Salad
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.
4
Servings
25 minutes
Ingredients
-
1
pound cooked, peeled beets (canned or refrigerated), sliced ¼-inch thick
-
1
shallot, sliced into thin rings
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
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.
August 10, 2022
Sharp / Sweet / Healthful
This was delicious & will keep it in the rotation.
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!
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.
September 7, 2023
Delicious
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.
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.
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.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Thank you for your comment! Your comment is currently under moderation and will appear shortly.