Golden Beet and Sunflower Salad

Golden Beet and Sunflower Salad
Photo by Victoria Pearson


  • ¼ teaspoon sugar
  • 2 tablespoons shallot
  • 2 ½ pounds medium golden beets (with greens)
  • 6 ounces sunflower sprouts or baby mesclun
  • ¼ teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • ½ cup raw (not roasted) sunflower seeds
  • + 2 more ingredients
    • ¾ teaspoon salt
    • 2 ½ tablespoons cider vinegar

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 c...

View full recipe at Epicurious


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