Roasted Beet Salad With Pumpkin Seeds

1. 1

   Preheat oven to 450.

2. 2

   Wash and place each beet in tin foil. Roast for 45 - 1 hour -- depending on size. (I pull my beets out when they are individually done, so that the smaller ones don't get overcooked) The beets taste better when they are undercooked.

3. 3

   Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.

4. 4

   Stir honey with mustard in a medium bowl until combined; slowly whisk in lemon juice and salt. Add beets, gently toss to coat.

5. 5

   If making in advance, bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

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