Roasted Beet Salad with Pumpkin Seeds

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 spinach 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 the spinach 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.

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