|2 T pepitas|
|2 medium red beets|
|handful of arugula, roughly chopped|
|1/4 c crumbled feta|
|Hilary's Balsamic Thyme Dressing|
First, toast the pepitas in a skillet over medium heat until fragrant and making little popping noises, about 5 minutes. Transfer to a bowl to cool. Peel the rough skin from the beets with a vegetable peeler. If you have a mandoline, use it to slice the beets into thin matchsticks (watch your fingers!). If you don't have a mandoline, hold onto the rough end of the beet and slice the beet into super thin rounds, starting at the tip and working your way to the rough top. Discard the rough top. Working in batches, stack the rounds on top of each other and slice them into long, thin matchsticks. In a medium-sized serving bowl, combine the beets, arugula, crumbled feta and pepitas. Drizzle in just enough Hilary's Balsamic Thyme Dressing to lightly coat the salad once tossed. Toss and serve. This salad keeps well in the refrigerator, covered, for about a day. It will keep longer if you store the arugula separately from the rest and toss just before serving.