This is a tasty side dish, perfect for summer picnics when beets are ready in the garden.

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Wrap beets in aluminum foil and place in a baking dish.

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  • 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

167 calories; protein 5g; carbohydrates 16.6g; fat 10g; sodium 331mg. Full Nutrition
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