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Beets & Seeds Recipe

Excerpted from ‘Come Hungry: Salads, Meals, and Sweets for People Who Live to Eat’ by Melissa Ben-Ishay

Published January 02, 2024

grated beets, toasted pumpkin seeds, tangy feta cheese and dressing

Ashley Sears

Serves 4 to 6

Sweet, crunchy, earthy, and hot pink — a few of my favorite things all in one bite. The best part of this salad is that it requires just enough preparation to make you feel like you made something truly spectacular, but not enough to overwhelm. Since it’s served cold, it makes the perfect summer side or can be enjoyed as leftovers later. I think it tastes even better after a few days, when the beets soak up all the juices. Don’t wear your favorite white shirt when you make this salad because the beet juice tends to get everywhere, but trust me, it’s worth it!

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Ingredients

2 beets, trimmed
½ cup pumpkin seeds
Juice of 2 lemons (about ⅓ cup)
¼ cup extra virgin olive oil
2 tablespoons chopped garlic scapes, if you have them (leave out if it’s not scape season)
2 garlic cloves, grated with a Microplane or other type of grater
2 tablespoons chopped fresh chives
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
½ cup crumbled feta

Directions

cookbook with words Come Hungry: Salads, Meals, and Sweets for People Who Live to Eat; variety of food on cover

Ashley Sears

Wash and peel the beets. Grate the beets with a box grater or a food processor and place them in a large bowl. Heat a large skillet over medium heat and add the pumpkin seeds. Cook until they start to smell nutty and turn golden brown, 5 to 7 minutes. Stir occasionally so they don’t burn. Add the lemon juice, olive oil, scapes, if using, the garlic, chives, salt, and pepper to the bowl with the beets. Toss until fully combined.

Top with the toasted pumpkin seeds and feta.

Store leftovers in an airtight container in the fridge for three to five days. I like to eat my leftovers with cottage cheese!