Ingredients
2tbsppepitas,(green pumpkin seeds)
2red beets,medium
handfularugula,roughly chopped
¼cupcrumbled feta
Hilary’s Eat Well Balsamic Thyme Dressing with Eyebright,or homemade balsamic vinaigrette, to taste
Preparation
First, toast the pepitas in a skillet over medium heat for about 5 minutes until fragrant and making little popping noises. Transfer to a bowl to cool.
Peel the rough skin from the beets with a vegetable peeler. Slice the beet into super thin rounds. Discard the rough top.
Working in batches, stack the rounds on top of each other and slice them into long, thin matchsticks.
In a medium-sized serving bowl, combine the beets, arugula, crumbled feta and pepitas.
Drizzle in just enough dressing to lightly coat the salad once tossed. Toss and serve.
