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Beet Salad with Pumpkin Seeds
Rating (1 Rated)
From our Spring 2011 issue of Graze magazine. This recipe will make about 2 pounds – the perfect amount for that late spring picnic. Beets are delicious, but messy. They will stain, so protect your work surface. Or leave the work to us and look for this delicious salad in the prepared foods department at any Outpost location!
serves 6 - 8


2 pounds raw beets, without stems and leaves
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 tablespoon finely chopped, fresh basil
1/4 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons extra virgin olive oil
1/4 cup roasted, salted pumpkin seeds
1/2 cup finely chopped green onions

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Beet Salad with Pumpkin Seeds
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Scrub beets and steam until soft. Remove from heat and cool. Peel and quarter beets. Thinly slice each quarter piece into 1/2 inch slices. Place in bowl.
  2. Whisk together balsamic vinegar, mustard, basil, salt and pepper. Add olive oil and whisk until well combined. Season with additional salt and pepper to taste.Pour dressing over beets. Add pumpkin seeds and green onions to beets. Gently toss to combine.

Per serving: 120 calories, 9g fat, 1g sat fat, 9g carbohydrates, 2g protein, 131mg sodium

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