Beet and Sunflower Salad recipe

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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

Nutrition Info

167 calories
carbohydrate: 16.6 g
cholesterol: : -
fat: 10 g
fiber: 5.2 g
protein: 5 g
saturatedFat: 1.1 g
servingSize: -
sodium: 331 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Wrap beets in aluminum foil and place in a baking dish.

  2. 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.

  3. Cook and stir sunflower seeds in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes. Cool completely.

  4. Whisk olive oil, vinegar, onion, salt, black pepper, and sugar together in a bowl until dressing is thick and creamy.

  5. Stir beets, sunflower seeds, and sunflower sprouts together in a bowl, drizzle dressing over the top and toss to coat.

Recipe Yield

8 servings

Recipe Note

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

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