Prep 10 mins
Cook 15 mins
This version is nice - steaming is easier than roasting. I think I'll try this with thinly sliced raw beets - they are wonderful & not used as often. Found in the Seattle Times.
- 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.
- 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.