Beet and Sunflower Salad

Beets, sunflower seeds, and sunflower sprouts come together in this tasty salad that's perfect for summer picnics when beets are ready in the garden.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 167 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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