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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 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

  • Ready In

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

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