to prepare beets:
1 bunch beets, trimmed and scrubbed
2-3 fresh thyme or rosemary sprigs or 3 fresh bay leaves
1/2 tsp. salt
for the vinaigrette:
1 Tbs dijon mustard
2 Tbs sherry wine vinegar
2 Tbs fresh lemon juice
salt & pepper
1/4 c olive oil
for the salad:
4 c very thinly sliced red cabbage
1 medium red onion, very thinly sliced
4 c mixed baby greens (sometimes I just increase the red cabbage and leave this out, sometimes I add thinly sliced raddichio)
6 oz feta cheese, crumbled
(I also add chopped cilantro)
1 c spicy pepitas (recipe follows)
To roast the beets, preheat the oven to 200. Line a baking sheet with foil. Put the beets, herbs, salt, and a drizzle of oil in the center. Toss the beets to coat. Fold the foil in a loose-fitting but tightly sealed packet around the beets. Roast the packet on the baking sheet until the beets are tender, about 1 hour and 15 minutes. Let the beets cool completely in the foil. When cool, use a paring knife to peel and slice he beets into wedges (beets can be roasted up to 2 days ahead and refrigerated).
In a small bowl, whisk together the mustard, vinegar, lemon juice, 1/4 tsp salt, and a few grinds of black pepper. Slowly whisk in the oil.
To assemble the salad, combine the cabbage and onion in a medium bowl and set aside. Up to an hour before serving, add the beet wedges to the cabbage and onion and gently toss with half the vinaigrette.
Just before serving, add the baby greens, half of the feta, and half of the pepitas; toss with the remaining vinaigrette. Arrange on a big serving platter and garnish with the remaining feta and pepitas.
spicy pepitas: toss 6 oz pepitas (pumpkin seeds) with 1 tsp oil, 1 tsp chile powder, and 3/4 tsp salt. Spread evenly on a rimmed baking sheet and roast at 180 until golden and fragrant, 6-8 minutes (you’ll hear them popping). Cool completely on the baking sheet. Can be made ahead and stored in an airtight container.