Good Recipes from Friendly Eaters
Golden Beet and Sunflower Salad
I bunch golden beets (with greens)
1/2 cup raw (not roasted) sunflower seeds
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
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 foil and roast in middle of oven until tender, 40-45 min. Unwrap and cool slightly. While beets roast, toast sunflower seeds in a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 min. Whisk together shallot, vinegar, salt, pepper, sugar, and oil in a small bowl. When beets are cool enough to handle, slip off and discard skins. Cut lengthwise into 1/4-inch-thick slices and gently toss with 3 Tb vinaigrette in a bowl. Toss sprouts and seeds with remaining vinaigrette in another bowl. From Gourmet, July 2004.
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