Ruby Salad with Crumbled Feta & Spicy Pepitas
by Paula Disbrowe, David Norman
Pure color was the inspiration for this salad: crimson beets paired with a slaw of brilliant red cabbage and red onions, with a crumble of snow-white feta on top.
Serves 8
For the beets:
1 bunch small beets (4 to 5), trimmed and scrubbed
2 to 3 sprigs fresh thyme or rosemary, or 3 fresh bay leaves
1/2 tsp. kosher or sea salt
1 Tbs. olive oil
For the vinaigrette:
1 Tbs. Dijon mustard
2 Tbs. sherry vinegar
2 Tbs. fresh lemon juice
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
For the spicy pepitas
6 oz. pepitas (hulled pumpkin seeds, available in natural-foods or specialty stores)
1 tsp. corn or peanut oil
1 tsp. pure chile powder (such as New Mexico or ancho)
3/4 tso. kosher salt
For the salad:
4 cups very thinly sliced red cabbage (from 1 very small head)
1 medium red onion, very thinly sliced
4 oz. (4 cups) mixed baby greens
6 oz. feta cheese, crumbled (about 1/2 cup)
6 oz. spicy pepitas (1 generous cup; see the ingredients above and instructions below)
Roast the beets: Heat the oven to 400°F. Line a rimmed baking sheet with foil. Put the beets, herbs, salt, and a drizzle of olive oil in the center; toss the beets to coat. Fold the foil into a loose-fitting but tightly sealed packet around the beets. Roast the packet on the baking sheet until the beets are tender, about 1 hour and 20 min. Let the beets cool completely in the foil. When cool, use a paring knife to peel and slice the beets into wedges (six to eight per beet.) The beets can be roasted up to two days ahead and refrigerated.
Make the vinaigrette: In a small bowl, combine the mustard, vinegar, lemon juice, 1?4 teaspoon salt, and a few grinds of pepper. Slowly whisk in the oil.
Toast the pepitas: Heat oven to 375°F. In a small bowl, toss pepitas with corn oil, chile powder, and kosher salt. Spread evenly on a rimmed baking sheet and roast at 375°F until golden and fragrant, 6 to 8 min. (you'll hear them popping). Let cool completely on the baking sheet. If making ahead, store in an airtight container.
Make the salad: Combine the -cabbage and onion in a medium bowl and set aside. Up to an hour before serving, add the beet wedges to the cabbage and onions; toss gently with half of the vinaigrette.
Just before serving, add the baby greens, half of the feta, and half of the pepitas; toss with the remaining vinaigrette. Arrange on a big serving platter and garnish with the remaining feta and pepitas.
nutrition information (per serving):
Calories
(kcal):
300;
Fat
(g):
25;
Fat Calories
(kcal):
220;
Saturated Fat
(g):
5;
Protein
(g):
9;
Monounsaturated Fat
(g):
10;
Carbohydrates
(g):
13;
Polyunsaturated Fat
(g):
10;
Sodium
(mg):
800;
Cholesterol
(mg):
10;
Fiber
(g):
5;
photo: Scott Phillips
From Fine Cooking 70
, pp. 34-39
February 1, 2005
