Heirloom Beet Salad with Feta and Pumpkin Seeds
- 2 bunches beets (about 4 lbs), mixed colours if possible
- 3/4 cup extra-virgin olive oil, divided
- 1/2 tsp kosher salt
- 6 tbsp sherry vinegar
- 2 tbsp local honey
- 1 shallot, thinly sliced
- 4 oz feta cheese, crumbled
- 1/2 cup packed arugula leaves
- 1/4 cup toasted pumpkin seeds
- Salt and freshly cracked black pepper
Preheat oven to 400ºF. Cut greens off beets, leaving about 1/2 inch of stem. Scrub beets and toss with 2 tbsp of the oil and salt. Place in a large roasting pan with 1 tbsp water. Cover tightly with foil 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 foil 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 shallot. Stir in beets, cover and refrigerate for at least 2 hours or for up to 12 hours.
Drain dressing from the beets and place them on a serving platter. Sprinkle with feta, arugula and pumpkin seeds. Season to taste with salt and pepper.