Beet Salad With Pumpkin Seeds

• 2 lbs beets, raw without stems and leaves
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1 tablespoon basil, finely chopped, fresh
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 5 tablespoons extra virgin olive oil
• 1/4 cup pumpkin seeds, roasted, salted
• 1/2 cup green onion, finely chopped

1. Scrub beets and steam until soft. Remove from heat and cool.
2. Peel and quarter beets. Thinly slice each quarter piece into 1/2 -inch slices. Place in bowl.
3. Whisk together balsamic vinegar, mustard, basil, salt and pepper. Add olive oil and whisk until well combined. Season with additional salt and pepper to taste.
4. Pour dressing over beets. Add pumpkin seeds and green onions to beets. Gently toss to combine.

beets, balsamic vinegar, dijon mustard, basil, salt, black pepper, extra virgin olive oil, pumpkin seeds, green onion

Taken from www.food.com/recipe/beet-salad-with-pumpkin-seeds-366807 (may not work)