Beet & Beet Green Salad

Beets (and lima beans) were the only foods I detested as a child. Now I cannot eat enough beets. We were going to save some beets from our garden for the winter, but have ended up eating all of them (along with their greens - Romanians think we are so weird as they consider these greens only suitable for animals) in this salad.

Beet & Beet Green Salad (from a Mothering magazine some time ago)

4 large beets (I do 2 or 3)

1/4 cup pumpkin or sunflower seeds, toasted - I do more

1 bunch beet greens (I do all the greens of the beets I use)

2 scallions, finely chopped

1/4 pound feta cheese (optional) - I do more

Dressing

3 T. extra-virgin olive oil

2 T. balsamic vinegar

3/4 t. Dijon mustard

1/4 t. freshly ground pepper

1 T. finely chopped fresh basil

Wash beets. Remove greens but leave beet tops and roots intact. Place beets in large pot filled with water and bring to boil. Lower heat and simmer until beets are tender (about 1 hour). Set aside to cool.

To prepare beet greens, wash by submerging the bunch in a sink full of cold water. Shake off water and drop greens into simmering water (I just use the water I've cooked the beets in). Let them cook for 30 seconds, until tender or juicy. Place greens in a colander and gently run cold water over them to halt cooking.

Toast seeds in a dry skillet over medium heat. Keep seeds moving to prevent burning. Seeds are ready when they begin to pop and give off a nutty aroma. Remove from skillet and set aside.

Place all dressing ingredients in a jar and shake well. (I double or triple the dressing amount.)

Peel beets by cutting off the tops and slipping skins off...slice beets. Squeeze excess water from beet greens and chop. Place beets, beet greens, pumpkin seeds, and scallions in salad bowl. Pour dressing and toss gently. Crumble feta cheese. Serve at room temp or chilled. Makes 6 servings.