2 bunches of baby beets
2 oz pumpkin seed
1 oz feta cheese
1 tsp Dijon mustard
1 oz balsamic vinegar
3 oz olive oil

Preheat oven to 450 degrees
1. Clean and chop off green stems from beets
2. Place beets in a baking pan and wrap in tin foil
3. Cook in over for 15 – 20 minutes, test readiness with a small knife
4. Cool beets until warm, then peel and cut in half
5. Toast pumpkin seeds in pan till brown
6. Mix Dijon and vinegar in a bowl
7. Stir in olive oil until the dressing is emulsified
8. Mix the beets with dressing and pumpkin seeds
9. Top with feta and serve

This entry was posted on Saturday, May 26th, 2007 at 6:44 pm and is filed under Roasted Vegetables. You can leave a response, or trackback from your own site.