Golden Beet and Sunflower Salad

1. 1

   Put oven racks in lower third and middle of oven and preheat oven to 425F.

2. 2

   Trim beet greens, leaving 1 inch of stems attached.

3. 3

   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.

4. 4

   Unwrap beets and cool slightly.

5. 5

   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.

6. 6

   Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking.

7. 7

   When beets are cool enough to handle, slip off and discard skins.

8. 8

   Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl.

9. 9

   Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl.

10. 10

    Arrange beets on 6 salad plates and top with dressed sprouts.

11. 11

    Sprinkle salads with remaining sunflower seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.