Magenta Salad with Spiced Pepitas and Feta

This beautiful, purple recipe will have your eyes and tummy singing happy songs. It is crisp and refreshing; the crunchiness of the cabbage, the bite of the vinegar and beets meld very nicely with the savoriness of the feta cheese. This Magenta Salad with Spiced Pepitas and Feta will bring life to any meal!


  • 1 bunch of beets, washed and trimmed
  • 1-3 sprigs of fresh rosemary
  • big pinch of salt
  • olive oil
  • 1-2 heads of red cabbage (about 6 cups, thinly diced)
  • 1 medium red onion (thinly diced)
  • feta cheese
  • 1 cup of pepitas
  • 1 tsp chili powder
  • ½ tsp salt
  • pinch of cayenne
  • 1 tbsp Dijon mustard
  • 2 tbsp sherry wine vinegar
  • 2 tbsp fresh lemon juice
  • salt and pepper


  • Preheat oven to 400 degrees to roast the beets. Line a baking sheet with aluminum foil.
  • Put the beets, herbs, salt and olive oil in the center and toss to coat. Fold the foil in a loose packet, sealing/rolling edges tight.
  • Roast the packet for about an hour and 15 minutes, until tender. Let it cool before opening packet.
  • Set the oven to 375 degrees and let it cool down.
  • Make the spiced pepitas: toss 1 cup of pepitas with some olive oil, 1 tsp chili powder, ½ tsp of salt, and a pinch/shake of cayenne pepper.
  • Put the spiced pepitas on a baking sheet covered with aluminum foil. Roast for 6-9 minutes, until they are golden and popping slightly. They burn fast, be careful!! Can be put in a container for later use, too.
  • Peel the outer layer of the beet away, like an onion. Cut beets into quarters or smaller if you’d like. Set aside
  • Make dressing by whisking mustard, vinegar, lemon juice and some salt and pepper. Keep whisking as you slowly add the olive oil in. Set aside.
  • IMG_0072Combine the cabbage and red onion in a large bowl. Toss with some of the dressing.
  • Add the beets to the cabbage mixture.
  • Mix in the rest of the dressing.
  • Add feta cheese and pepitas and toss gently with tongs.
  • Can be stored in airtight container in the fridge for a couple days.


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