准备

• 烤甜菜：Heat the oven to 400°F. Line a rimmed baking sheet with foil. Put the beets, herbs, salt, and a drizzle of olive oil in the center; toss the beets to coat. Fold the foil into a loose-fitting but tightly sealed packet around the beets. Roast the packet on the baking sheet until the beets are tender, about 1 hour and 20 min. Let the beets cool completely in the foil. When cool, use a paring knife to peel and slice the beets into wedges (six to eight per beet.) The beets can be roasted up to two days ahead and refrigerated.
• Make the vinaigrette:在一个小碗中，将芥末酱，醋，柠檬汁，1茶匙盐和一些胡椒粉混合。慢慢搅拌油。
• 烤pepitas：Heat oven to 375°F. In a small bowl, toss pepitas with corn oil, chile powder, and kosher salt. Spread evenly on a rimmed baking sheet and roast at 375°F until golden and fragrant, 6 to 8 min. (you’ll hear them popping). Let cool completely on the baking sheet. If making ahead, store in an airtight container.
• 做沙拉：Combine the -cabbage and onion in a medium bowl and set aside. Up to an hour before serving, add the beet wedges to the cabbage and onions; toss gently with half of the vinaigrette.
• 在食用之前，加入婴儿蔬菜，一半的羊乳酪和一半的pepitas；与剩余的醋折腾。放在一个大的盘子上，并用剩下的羊乳酪和pepitas装饰。