Luscious Beet Salad

Ingredients
4 large beets
¼ cup pumpkin seeds, toasted
1 bunch beet greens
2 scallions, finely chopped
¼ pound feta cheese (optional)

Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
¾ teaspoon Dijon mustard
¼ teaspoon freshly ground pepper
1 tablespoon finely chopped fresh basil

Directions
Wash beets and remove tops.  Place beets in a large pot filled with water and bring to a boil.  Lower heat and simmer until beets are tender (about 1 hour).  Set aside and cool. 
Toast pumpkin seeds by placing seeds in a dry skillet over medium heat.  Move the skillet back and forth over the heat with one hand; stir the seeds with a wooden spoon with the other hand.  This will toast the seeds evenly and prevent burning.  When seeds begin to pop and give off a nutty aroma they are ready.  Remove seeds from skillet and set aside. 
To prepare beet greens, bring a large pot of water to boil.  Wash beet greens by submerging them in a sink full of cold water.  Shake off cold water and chop the bunch into bite size pieces.  Drop greens into boiling water and let it cook for about 30 seconds, just enough to make the stems tender.  Place greens in a colander and run cold water over them to halt cooking.
Place all dressing ingredients in a jar and shake well.  Peel beets and cut into small cubes.  Squeeze excess water out of the cooked beet greens.  Put cubed beets, beet greens, pumpkin seeds, and scallions in a bowl.  Pour dressing over salad and toss gently.  Crumble feta cheese on top.  Serve at room temperature or chilled.

Serves:  6

Recipe by:  Cynthia Lair, Feeding the Whole Family, Moon Smile Press, Seattle, WA, 1997.