If you like Beets, you'll love this Golden Beet Salad with Sunflower Shoots, Sunflower Seeds and our Sunflower Oil. Mixed with fresh greens and shallots, healthy and tasty!
Set oven rack in the middle of the oven and preheat to 425 degrees F
Wrap the beets tightly in aluminum foil or parchment packets of 2-3 beets and roast for 40-45 minutes until tender. Unwrap and remove skins while warm, then allow to cool
Toast sunflower seeds in a dry skillet over medium heat, stirring occasionally until golden and fragrant. Remove from pan and set aside.
In a small bowl whisk together the vinegar, salt, pepper, honey, and shallots. While whisking, slowly add the sunflower oil and whisk until emulsified.
When the beets are cool, cut into slices 1/4 inch thick and set in a medium mixing bowl. Gently toss with half the vinaigrette. Arrange the beets on a serving platter. Combine the sunflower greens and sunflower seeds in the mixing bowl and toss with the remaining vinaigrette. Top the beets with the dressed greens, seeds, and chevre (if using), and serve.
