Roasted Beet salad with feta and pumpkin seeds

Crop Beets


Two bunches beets (about 4 lbs)
¾ cup extra-virgin olive oil, divided
½ tsp kosher salt
Six tablespoons of balsamic vinegar
Two tablespoons local honey
½ small onion, thinly sliced
4 oz feta cheese, crumbled
½ cup packed arugula leaves or mesclun salad
¼ cup toasted pumpkin seeds
Salt and freshly cracked black pepper

Roasting the beets (rather than boiling them) allows them to keep their color and all of their flavor.
Preheat oven to 400 degrees Fahrenheit. Scrub beets and toss with two tablespoons of the oil and salt. Place in a large roasting pan with one tablespoon of water. Cover and roast until beets are tender when pierced, about 40 minutes. (The roasting time will depend on the size and type of beet, so it’s best to check them earlier.) Remove lid and let cool. Peel beets by slipping the skins off with your fingers. Slice beets into wedges and set aside.
In a medium bowl, combine the remaining oil, vinegar, honey and onion.
Stir in beets, cover and refrigerate for at least two hours or for up to 12 hours. Drain dressing from the beets and place them on a bed of arugula or mesclun salad. Sprinkle with feta and pumpkin seeds. Season to taste with salt and pepper.