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Beet Salad With Pumpkin Seeds

Beets are such a power food for your liver that you should find several ways you enjoy eating them. This recipe uses the whole beet, including greens, so make sure to pick out a bunch with nice fresh leaves. The combination of citrus and basil make this recipe a winner!



4 large beets

¼ pumpkin seed

1 bunch beet greens

2 scallions

¼ lb feta cheese (optional)


3 TB extra virgin olive oil

2 TB balsamic vinegar

¾ tsp Dijon mustard

¼ tsp freshly ground pepper

1 TB finely chopped fresh basil


Slice off beet greens and wash/scrub beets well. Slice in half and place in top of steamer filled with water. Bring to boil and steam until beets are tender but not mushy (about 20 minutes). Run under cool water and slip off the skins. Cut into cubes and set aside to cool.

Toast pumpkin seeds by placing them in a dry skillet over low-medium heat. Move the skillet back and forth over the heat with one hand and stir the seeds with a wooden spoon using the other hand. This will toast the seeds evenly and prevent burning. When the seeds begin to give off a nutty aroma they are ready. Remove from skillet and set aside to cool.

Wash the beet greens well and chop into bite sized pieces. Place in the steamer and cook until tender (about 3-5 minutes). Place in colander (or carefully use steamer) and run cold water over them to halt cooking. Squeeze excess water out of the greens.

Place all dressing ingredients in jar and shake well. Place beets, beet greens, pumpkin seeds and scallions in a salad bowl (save a few pumpkin seeds to sprinkle on top). Pour dressing over salad and toss gently. Crumble feta cheese on top if using. Serve at room temperature or chilled.

Variations: add 2 TB orange zest (highly recommended!)

from Feeding the Whole Family by Cynthia Lair

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