Golden Beet Salad

Serves 6.  Prep: 40 min.  Cook: 45-50 min.

The colors of this salad are a knock out, but the flavor is what really makes an impression!  Serve as a side dish with grilled fish.


4 large or 8 small beets
1 bunch Swiss chard or spinach
¼ cup pumpkin seeds or walnuts
2 scallions, finely chopped
¼ pound feta cheese (optional)
3 Tablespoons extra virgin olive oil
2 Tablespoons balsamic or white wine vinegar
¾ teaspoon Dijon mustard
½ teaspoon sea salt
1 Tablespoon fresh mint chopped
1 Tablespoon flat leaf parsley chopped


  1. Wash beets and place in a large pot covered with water.
  2. Bring to a boil. Lower heat and simmer until beets are tender. Set aside to cool.
  3. Toast the pumpkin seeds by placing seeds in a dry skillet over medium heat.
  4. When the seeds begin to puff up and give off a nutty aroma, they are ready.
  5. Remove from skillet and set aside.
  6. Remove Swiss chard stems and blanch the greens.
  7. Cut into bite size pieces.  If using spinach just wash and cut into bite size pieces.
  8. Peel the beets and cut into small cubes.
  9. Combine the greens, beets, scallions and pumpkin seeds in a bowl.
  10. Combine all the dressing ingredients and toss over the salad.
  11. Optional:  Add crumbled feta cheese.