Roasted Beet & Pepita Winter Salad

Start the year off right with this fresh, hearty salad featuring flavorful roasted beets!

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large mixing bowl, toss the spinach and green cabbage until evenly mixed. Transfer to a large salad bowl or platter.
  2. Sprinkle the pickled onions evenly over the greens.
  3. Layer the roasted beets over the top, and finish with pumpkin seeds.
  4. Toss before serving and dress with lemon vinaigrette (recipe in notes), or another favorite vinaigrette.

Notes

(1) To quick-pickle your onions, slice them very thinly and place in a small bowl. Add enough white or apple cider vinegar to just cover the slices, and let soak for 15 minutes to 8 hours. The vinegar takes the bite out of onion and the longer you soak the onions, the milder they become. Drain thoroughly before using. (2) If you don't have pumpkin seeds, you can sub another kind of nuts or seeds. Sunflower seeds or walnuts would work especially well. Feta can be replaced with ricotta salata or any other crumbled dairy or nut cheese. (3) Lemon vinaigrette recipe here: http://acleanbake.com/2015/01/simple-lemon-vinaigrette.html

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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