A favorite beet salad, even known to be eaten by confirmed beet haters. From Feeding the Whole Family by Cynthia Lair
4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens or chard
2 scallions, finely chopped
1/4 lb feta cheese
3 tbsp olive oil
2 tbsp balsamic vinegar
3/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 tbsp finely chopped fresh basil
1. remove tops from beets, scrub well. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender, could be up to one hour or more, depending on the size beets. Set aside to cool.
2. Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand. This will toast the seeds evenly and prevent burning. When the seeds begin to pop and give off a nutty aroma they are ready. Remove seeds from skillet and set aside.
3/ To prepare beet greens, bring a large pot of water to boil. Chop beet greens (or chard) into bite size pieces, wash in your salad spinner. Lift out of the water and drop greens into boiling water and let it cook for about 30 seconds, just enough to make the stem's tender. Place greens in colander and run cold water over them to halt cooking.
4. Place all dressing ingredients in a jar and shake well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked greens. Put cubed beets, beet greens, pumpkin seeds, and scallions in a salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.