Roasted Beet Salad With Pumpkin Seeds

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.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 2  lbs beets, fresh

• Dressing

• 2  tablespoons olive oil
• 1  tablespoon honey
• 1  teaspoon Dijon mustard
• 2  tablespoons lemon juice, fresh
• 1  pinch salt
•  Baby Spinach (optional)
• 1⁄4 cup  pumpkin seeds, toasted

Directions

1. Preheat oven to 450.
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. Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.
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. If making in advance, bring to room temperature before serving.