Golden Beet And Sunflower Salad Food

GOLDEN BEET AND SUNFLOWER SALAD

Golden Beet and Sunflower Salad image

Categories Salad Leafy Green Appetizer Roast Vegetarian Quick & Easy Beet Summer Vegan Seed Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 1/2 lb medium golden beets (with greens)
1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz)
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 (6 cups)

Steps:

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 double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly.
While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes.
Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking.
When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl.
Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds.

BEET AND SUNFLOWER SALAD

Beet and Sunflower Salad image

This is a tasty side dish, perfect for summer picnics when beets are ready in the garden.

Provided by gemmot

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

2 ½ pounds beets
½ cup shelled sunflower seeds
3 tablespoons olive oil
2 ½ tablespoons apple cider vinegar
2 tablespoons minced onion
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon white sugar
6 ounces sunflower sprouts

Steps:

Preheat oven to 425 degrees F (220 degrees C). Wrap beets in aluminum foil and place in a baking dish.
Roast beets in the preheated oven until tender, about 45 minutes. Remove from foil and cool completely. Peel cooled beets and cut into 1/4-inch slices.
Cook and stir sunflower seeds in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes. Cool completely.
Whisk olive oil, vinegar, onion, salt, black pepper, and sugar together in a bowl until dressing is thick and creamy.
Stir beets, sunflower seeds, and sunflower sprouts together in a bowl; drizzle dressing over the top and toss to coat.

Nutrition Facts : Calories 167 calories, Carbohydrate 16.6 g, Fat 10 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 331 mg, Sugar 10 g

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