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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
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GET DIGITAL & PRINTThis 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.
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