BEET AND SUNFLOWER SALAD

Beet and Sunflower Salad image

Provided by gemmot

Time 1h

Yield 8

Number Of Ingredients 9

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

Steps:

Preheat oven to 425 degrees F (220 degrees C). Wrap beets in aluminum foil and place in a baking dish.
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.
Cook and stir sunflower seeds in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes. Cool completely.
Whisk olive oil, vinegar, onion, salt, black pepper, and sugar together in a bowl until dressing is thick and creamy.
Stir beets, sunflower seeds, and sunflower sprouts together in a bowl; drizzle dressing over the top and toss to coat.

Nutrition Facts : Calories 167 calories, Carbohydrate 16.6 g, Fat 10 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 331 mg, Sugar 10 g