Jul 13 2026
Restaurants›Essex Restaurant›Rainbow Beet Salad Recipe

Rainbow Beet Salad Recipe

Inspired by Essex Restaurant
Time30m
Serves4

Macerated Sultana Raisins | pepitas Arugula | Pumpkin Seed Purée

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

Pumpkin Seed Purée

Method

Salad Preparation

  1. 1

    Macerate the Raisins

    In a small bowl, soak the sultana raisins in warm water for about 15 minutes until plump. Drain and set aside.

  2. 2

    Prepare the Salad

    In a large bowl, combine the arugula, diced beets, macerated raisins, and pepitas. Toss gently to mix.

Pumpkin Seed Purée

  1. 3

    Make the Purée

    In a food processor, combine the pumpkin seeds, olive oil, lemon juice, minced garlic, and water. Blend until smooth. Add salt to taste.

Assembly

  1. 4

    Serve

    On a serving plate, spread a layer of pumpkin seed purée. Top with the arugula salad mixture. Drizzle with additional olive oil if desired and serve immediately.

More from Essex Restaurant