Beet And Sunflower Salad Recipes

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GOLDEN BEET AND SUNFLOWER SALAD



Golden Beet and Sunflower Salad image

Categories     Salad     Leafy Green     Appetizer     Roast     Vegetarian     Quick & Easy     Beet     Summer     Vegan     Seed     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

2 1/2 lb medium golden beets (with greens)
1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz)
2 tablespoons finely chopped shallot
2 1/2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
6 oz sunflower sprouts or baby mesclun (6 cups)

Steps:

  • Put oven racks in lower third and middle of oven and preheat oven to 425°F.
  • Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly.
  • While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes.
  • Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking.
  • When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl.
  • Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds.

RAW BEET SALAD WITH TOASTED SUNFLOWER SEEDS AND GOAT CHEESE



Raw Beet Salad With Toasted Sunflower Seeds and Goat Cheese image

This is less recipe than method and ingredients. Delicious. If your Mr. Wonderful doesn't like goat cheese - gorgonzola would also work. This is a beautiful salad - glistening deep red gratings of beets, greens and dots of goat cheese.

Provided by One Happy Woman

Categories     Vegetable

Time 22m

Yield 4 salads, 3 serving(s)

Number Of Ingredients 10

1 lb beet, raw
2 tablespoons sherry wine vinegar
2 tablespoons raspberry vinegar or 2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 small shallot, finely diced
1/2-3/4 cup olive oil
sea salt, lemon pepper to taste
1/2 cup soft fresh goat cheese
1/3 cup sunflower seeds
baby spinach and arugula

Steps:

  • Mix the shallots with the vinegars and let stand while you process the beets and toast the sunflower seeds.
  • Peel the beets and grate them or process them in the food processor until they are of coarsely grated consistency.
  • Toast the sunflower seeds (I stir them up quickly in a hot stainless steel pan and remove them from the pan as soon as they start to brown).
  • Mix the rest of the dressing ingredients with the vinegar/shallot mixture and add half of this to the beets and chill until ready to assemble the salad.
  • Mound the greens loosely in individual dishes, and divide the beet mixture amongst the plates.
  • Dot with goat cheese, sprinkle with sunflower seeds and drizzle more of the dressing on the greens.

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