Beet Salad with Feta and Roasted Pumpkin Seeds

Beets and Chard with Feta and Roasted Pumpkin Seeds

 Serves: 4-6

Ingredients:
2 bunches Swiss chard, washed and chopped
3 medium beets, washed
1/2 cup (120 ml) raw pumpkin seeds
1 tsp tamari soy sauce

Dressing
1/4 cup (60 ml) apple cider vinegar
1/4 cup (60 ml) extra virgin olive oil
1 tbsp honey
1/4 tsp salt

Directions:
1. In a small bowl whisk together vinegar, honey and salt. Add oil slowly while continuously whisking. Set aside.

2. Preheat oven to 350°F (180°C).

3. Place pumpkin seeds and tamari in Ziploc or clear plastic bag. Shake until all seeds are covered with soy sauce. Roast on cookie sheet covered with parchment paper for three-five minutes, turning once.

4. Steam chard for three to four minutes. Turn out onto platter and let cool.

5. Place chard on large platter or individual plates. Drizzle with 1/2 of dressing. Top with beets and add crumbled feta cheese. Sprinkle with pumpkin seeds.

Recipe courtesy of Munch, Vancouver's only restaurant dedicated to parents. It's a casual and comfortable spot where both kids and parents can be social. For more information, please visit www.munchrestaurant.com.

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