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    You are in: Home / Recipes / Beet Salad With Pumpkin Seeds Recipe
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    Beet Salad With Pumpkin Seeds

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Buster's friend's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Scrub beets and steam until soft. Remove from heat and cool.
    2. 2
      Peel and quarter beets. Thinly slice each quarter piece into 1/2 -inch slices. Place in bowl.
    3. 3
      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.
    4. 4
      Pour dressing over beets. Add pumpkin seeds and green onions to beets. Gently toss to combine.

    Ratings & Reviews:

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    Nutritional Facts for Beet Salad With Pumpkin Seeds

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 300.6
     
    Calories from Fat 191
    63%
    Total Fat 21.2 g
    32%
    Saturated Fat 3.1 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 331.3 mg
    13%
    Total Carbohydrate 25.2 g
    8%
    Dietary Fiber 5.2 g
    21%
    Sugars 18.5 g
    74%
    Protein 6.2 g
    12%

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