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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Abby Girl's Note:

    Honey lemon dressing enhances the natural sweetness of the beets while the seeds add contrast and earthy flavour. Can be made up to 2 days ahead, covered and chilled.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    Directions:

    1. 1
      Preheat oven to 450.
    2. 2
      Wash and place each beet in tin foil. Roast for 45 - 1 hour -- depending on size. (I pull my beets out when they are individually done, so that the smaller ones don't get overcooked) The beets taste better when they are undercooked.
    3. 3
      Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.
    4. 4
      Stir honey with mustard in a medium bowl until combined; slowly whisk in lemon juice and salt. Add beets, gently toss to coat.
    5. 5
      If making in advance, bring to room temperature before serving.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Beet Salad With Pumpkin Seeds

    Serving Size: 1 (128 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 150.0
     
    Calories from Fat 66
    44%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 153.2 mg
    6%
    Total Carbohydrate 19.5 g
    6%
    Dietary Fiber 3.3 g
    13%
    Sugars 15.1 g
    60%
    Protein 4.0 g
    8%

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