3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh basil
4 large beets with greens
1/4 cup pumpkin seeds
2 scallions, finely chopped
- Place all dressing ingredients in jar and shake well. Set aside.
- Remove greens from beets. Wash beets and place in large pot covered with water; bring to a boil. Lower heat and simmer till beets are tender (about an hour). Set aside to cool.
- Toast pumpkin seeds by placing seeds in dry skillet over medium heat. Stir continuously with wooden spoon. When seeds begin to puff up and give off a nutty aroma they are ready. Remove from skillet and set aside.
- To prepare beet greens, bring another pot of water to a boil. Remove stems and submerge leaves in boiling water until leaves are slightly wilted but still have a bright color and a succulent, sweet flavor. Pour cooked greens into colander and let cool. Squeeze out excess water then chop into bite-size pieces.
- Peel beets by holding under a trickle of cold water and pushing skins off with your fingers. Cut into small cubes. Put cubed beets, greens, pumpkin seeds, and scallions in a salad bowl. Pour dressing over salad and toss gently. Serve at room temperature or chilled.
Now this little beauty pictured below was truly my saving grace yesterday (besides Clint, who was so compassionate and took such good care of me. I don't know what I would do without him!) It's the only thing that made me feel better. It's peppermint essential oil diluted in coconut and grapeseed oils as the carrier oils. You massage it into your temples and forehead for headache relief. It was the one thing that brought any relief and relaxation yesterday. And it's just cute, don't you think? Plus, it's easy to carry with you wherever you go. From now on I'll always be sure to keep a little container around as part of my herbal medicine cabinet!