Topped with a light vinaigrette and roasted pumpkin seeds, this salad is both colorful and satisfying.
Roasted beets, sliced and still warm from the oven (see recipe)
2-3 cups Mesclun greens, washed and dried
½ cup roasted pumpkin seeds (see recipe)
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
salt and pepper
1. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with salt and pepper.
2. To assemble the salad: Arrange Mesclun greens on a large platter and then top with beet slices. Top with roasted pumpkin seeds, then drizzle with the vinaigrette. Top with additional salt and pepper to taste.