Recipes Cathal's Favorite Salad Be the first to rate & review! Virginia chef Cathal Armstrong makes his favorite salad with a combination of avocado, beets, eggs, pumpkin seeds and greens in a deliciously mustardy dressing. Slideshow: More Vegetarian Recipes By Cathal Armstrong Cathal Armstrong Dublin native, Cathal Armstrong is an eight-time James Beard Award-nominated chef and co-founder of nine Washington D.C. area restaurants and bars, including the celebrated Restaurant Eve in Alexandria, Virginia. Food & Wine's Editorial Guidelines Updated on March 1, 2016 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 1 hrs Yield: 4 Ingredients 8 small beets (1 pound) 4 large eggs 1/4 cup raw pumpkin seeds (pepitas) 1/4 cup sherry vinegar 2 tablespoons Dijon mustard 1/2 cup extra-virgin olive oil Kosher salt Pepper 1 Hass avocado, chopped 1/2 cup minced red onion 12 cups mixed baby lettuces (10 ounces) 4 scallions, thinly sliced Directions Preheat the oven to 450°. Wrap the beets in foil and roast for about 45 minutes, until tender. Let cool slightly, then slip off the skins. Quarter the beets. In a small saucepan, cover the eggs with 1 inch of water and bring to a boil. Let stand off the heat, covered, for 10 minutes. Drain and transfer the eggs to a bowl of ice water to cool. Peel and quarter the eggs. In a skillet, toast the pumpkin seeds over low heat, stirring, until they are golden, about 5 minutes. In a bowl, whisk the sherry vinegar with the mustard. Whisking constantly, drizzle in the olive oil until incorporated. Season the vinaigrette with salt and pepper. In a bowl, combine the beets, avocado and onion. Add 1/4 cup of the vinaigrette, season with salt and pepper and toss gently. Transfer the salad to plates. Add the eggs and drizzle with 2 tablespoons of the vinaigrette. Wipe out the bowl. Add the lettuce, scallions and the remaining vinaigrette, season with salt and pepper and toss. Mound the greens on the vegetables, garnish with the pumpkin seeds and serve. Make Ahead The cooked beets and hard-boiled eggs can be refrigerated for 2 days. Suggested Pairing Pair this dish with a bright, pear-inflected Italian white. Rate it Print