Preparation Steps

• Toast the pepitas in a skillet over medium heat until fragrant and making little popping noises, about 4 to 5 minutes. Transfer them to a bowl to cool.
• Peel the rough skin from the beets with a vegetable peeler, then slice off and discard the tip and rough end of the beet. If you have a mandoline, use it to slice the beets into thin matchsticks. If you don’t have a mandoline, place the larger flat side against the cutting board and slice the beet into super-thin pieces.
• In a medium-sized serving bowl, combine the beets, arugula, crumbled feta, and pepitas. Drizzle in just enough dressing to lightly coat the salad once tossed. Toss and serve.