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| Beet and Sunflower Salad |
"This is a tasty side dish, perfect for summer picnics when beets are ready in the garden."
Ingredients :
- 2 1/2 pounds beets
- 1/2 cup shelled sunflower seeds
- 3 tablespoons olive oil
- 2 1/2 tablespoons apple cider vinegar
- 2 tablespoons minced onion
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon white sugar
- 6 ounces sunflower sprouts
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 1H |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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