Beet Salad with Pumpkin Seeds and Greens

From Feeding the Whole Family by Cynthia Lair

4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens or use chard, kale or even collards
2 scallions, finely chopped
1/4 lb feta cheeese, optional

Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 tbsp finely chopped fresh basil

Wash beets, remove tops, place in a large pot filled with water and brng to boil. Lower heat and simmer until beets are tnder from half hour depending on size of beets. Set aside to cool.

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. When the seeds begin to pop and give off a nutty aroma they are ready. Remove from skillet and set aside.

To prepare greens, bring a large pot of water to boil. Wash greens in a large pot of cold water, shale off the water and chop into bite-sized pieces. Drop greens into boiling water and let cook about 3-5 minutes. Place greens iin a colander and run cold water over them to stop cooking. Place all dressing ingredients in a jar and shale well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked greens. Put cubed beets, greens, pumpkin seeds and scallion ina s salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.