1 teaspoon cumin seeds
3 Tbsp sherry vinegar
1 Tbsp Dijon mustard
1 teaspoon minced shallots
6 Tbsp extra virgin olive oil
1 lb. beets
½ lb. carrots
4 oz. arugula
2 Tbsp pumpkin seeds
Salt and pepper, to taste
Crème fraiche, for serving (optional)
1. Toast cumin seeds in a dry skillet over medium heat for about 3 minutes, shaking the pan frequently, until aromatic.
2. In a small bowl, mix the vinegar, mustard, shallots, and cumin seeds. Whisk in oil, a little at a time, to create an emulsified vinaigrette. Season to taste with salt and pepper.
3. Scrub beets and carrots. Using a vegetable peeler or mandolin, very thinly slice beets into rounds and carrots lengthwise. Toss vegetables with vinaigrette and let marinate at room temperature for 15-30 minutes.
4. To serve, divide greens between 6 plates and top with marinated vegetables. Sprinkle with pumpkin seeds and dollop with crème fraiche.
Inspired by PCC Community Markets
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