Collection of recipes and craft projects I share with my Baci and Dziadziu
Friday, March 29, 2013
Beet and Pepita Seed Salad with a Grapefruit Dressing
Mill City Tavern Beet Salad
Last summer M and I had a layover in Minnesota; we ate at the Mill City Tavern at the airport. I had their roasted beet salad which was my inspiration for this afternoon's salad. Theirs included pepita or pumpkin seeds, cherries, winter squash, yogurt dressing, and microgreens. I omitted the squash (see below) and substituted dried cranberries for the cherries, and made my own citrus dressing.
My Beet and Pepita Seed Salad with a Grapefruit Dressing
Earlier this week I made pumpkin muffins and while the oven was on, I roasted four beets (chopped into bite-size pieces) for about an hour at 350 degrees. Then I placed them in the fridge to cool. Today I tossed one 10 ounce package of watercress (also known as microgreens), 1 ounce of pepita seeds, a few handfuls of dried cranberries, and of course the roasted beets in a large Polish pottery bowl with a homemade grapefruit dressing. I crumbled some goat cheese on the side and let folks add their own cheese to the tossed beet salad. I didn't want the soft cheese to stick to the bowl or turn pink from the beets. I had hoped to include roasted butternut squash, like the Mill City recipe, but the squash was soggy when I removed it from the package.
For the grapefruit dressing, I whisked the following ingredients together:
about 1/4 cup fresh grapefruit juice 1 Tbs. white balsamic vinegar 1 tsp. lemon juice salt and pepper to taste
My family all seemed to enjoy this salad - even some of the finicky eaters. The dressing was super yummy - I will definitely make it again for this beet salad and use it for other tossed salads. It was similar to this dressing. Also I would like to make a yogurt dressing for this beet and pepita seed salad similar to the Mill City one. My family thought baby spinach or arugula would work instead of the watercress and I concur.