Baby Beet Salad With Winter Greens, Pumpkin Seed And Passionfruit Recipe

Preheat and prepare

Preheat oven to 400°F (200°C) if roasting. Trim beet greens leaving about 1/2 in stem attached to prevent bleeding; gently scrub beets under cold water to remove dirt.

Roast method (recommended)

Toss whole trimmed beets with 1 tablespoon olive oil and a pinch of salt. Wrap each beet loosely in foil or place in a covered baking dish. Roast on a rimmed sheet or in the dish for 35–55 minutes depending on size, until a knife slides easily into the center. Allow to cool slightly, then rub skins off with a paper towel or peel with a small knife. Quarter or slice beets into 1/4–1/2 inch wedges.

Poach method (alternative)

Place trimmed beets in a saucepan, add 1 cup water or vegetable stock to come halfway up the beets. Bring to a simmer, cover and cook 20–35 minutes depending on size until tender when pierced. Drain, cool slightly, peel and slice or quarter.

Place 3 tablespoons raw pumpkin seeds in a small dry skillet over medium heat. Toast, stirring frequently, 3–5 minutes until fragrant and just beginning to brown. Transfer to a plate to cool (they will crisp as they cool).

If using fennel, slice thinly on a mandoline or sharp knife. Segment the orange over a bowl to catch juices, reserving any juice for the vinaigrette if desired. If using pomegranate arils, measure and set aside. Crumble goat cheese or feta and set aside.

In a small bowl or jar combine 3 tablespoons passionfruit pulp (with seeds), 1 1/2 tablespoons white wine vinegar, 1 teaspoon honey, and 1/2 teaspoon Dijon mustard. Whisk to combine.

While whisking, slowly stream in 3 tablespoons extra-virgin olive oil to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity: add up to 1/2 teaspoon more honey if too tart or a pinch more vinegar if too sweet. If you reserved orange juice from segmenting, whisk in 1–2 teaspoons for extra brightness.

Place 6 cups of winter greens in a large bowl. Add sliced fennel (if using) and a few tablespoons pomegranate arils or orange segments.

Add warm or room-temperature beet wedges on top of the greens. Drizzle about two-thirds of the passionfruit vinaigrette over the salad (reserve the rest to serve or adjust later). Gently toss with tongs just until greens are lightly coated—avoid overdressing.

Transfer salad to a serving platter or divide among plates. Scatter toasted pumpkin seeds evenly over the top. Crumble goat cheese or feta and sprinkle microgreens or herbs. If desired, spoon a little extra passionfruit pulp (with seeds) over beets for an attractive finish.

Finish with a final light grind of black pepper and an optional pinch of flaky sea salt. Serve immediately.