Contributed by Angie Cleaveland

(Recipe adapted from “University of Michigan Health Unit“ at www.cancer.med.umich.edu)

Ingredients

Salad:
4 large Beets
¼ C Pumpkin seeds
1 bunch Beet greens
2-3 C Arugula or Lettuce leaves, washed and torn into bite-sized pieces
2 Tbs Green Onion, finely chopped
¼ lb Feta cheese (optional)

Dressing:
3 Tbs extra-virgin Olive oil
2 Tbs Balsamic vinegar
¾ tsp Dijon mustard
¼ tsp freshly ground Pepper
1 Tbs finely chopped fresh Basil

Instructions

Wash beets and remove tops. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until tender (about an hour). Set aside to cool. Toast pumpkin seeds by placing in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand and stir the seeds using a wooden spoon. When seeds begin to pop and give off a nutty aroma, they are ready. Remove seeds from skillet and set aside. To prepare beet greens, bring a large pot of water to a boil. Wash beet greens and shake off water and chop the bunch into bite-sized pieces. Drop greens into boiling water and let cook for about 30 seconds, just enough to make the stems tender. Place greens in a colander and run cold water over them to halt cooking. Place all dressing ingredients in a jar and shake well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked beet greens. Put cubed beets, beet greens, pumpkin seeds, lettuce and green onions in a salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.

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