Golden Beet and Sunflower Salad

By October 20, 2011Uncategorized

I bunch golden beets (with greens)

1/2 cup raw (not roasted) sunflower seeds

2 tablespoons finely chopped shallot

2 1/2 tablespoons cider vinegar

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon sugar

3 tablespoons extra-virgin olive oil

6 oz sunflower sprouts or baby mesclun

Put oven racks in lower third and middle of oven and preheat oven to 425°F. Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in foil and roast in middle of oven until tender, 40-45 min. Unwrap and cool slightly. While beets roast, toast sunflower seeds in a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 min. Whisk together shallot, vinegar, salt, pepper, sugar, and oil in a small bowl. When beets are cool enough to handle, slip off and discard skins. Cut lengthwise into 1/4-inch-thick slices and gently toss with 3 Tb vinaigrette in a bowl. Toss sprouts and seeds with remaining vinaigrette in another bowl. From Gourmet, July 2004.


Author Terra

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