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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Golden Beet & Sunflower Salad Recipe

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This recipe for Golden Beet & Sunflower Salad is from Myrtle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lb golden beets
1/2 c raw sunflower seeds
2 T shallot finely chopped
2 1/2 T cider vinegar
3/4 tsp salt
black pepper
1/4 sugar
3T olive oil
Sunflower sprouts or baby mesclun
Directions:
Directions:
Wrap beets in foil, four to pack. Roast in 425 oven, 40 - 45 minutes until tender, cool. Toast sunflower seeds. Whisk together shallot, vinegar, salt, pepper and sugar, then slowly add oil. When beets are cooled enough to handle, peel and cut into wedges. Toss with 1/2 vinaigrette.
Toss sprouts or mesclun with remaining vinaigrette and half the seeds in another bowl. Arrange beets on plate and top with sprout/mesclun and sprinkle with remaining seeds.
Personal Notes:
Personal Notes:
Don't let the beets cool completely before dressing them with the vinaigrette. The dressing is absorbed more while the beets are warm.

 

 

 

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