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My review
Beet and Sunflower Salad
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gemmot
"This is a tasty side dish, perfect for summer picnics when beets are ready in the garden."
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Ingredients
1 h servings 168 calsOriginal recipe yields 8 servings
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- US
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 168 calories; 10 g fat; 16.7 g carbohydrates; 5 g protein; 0 mg cholesterol; 331 mg sodium. Full nutrition