Ingredients
- Dressing:
- 2 Tbsp. finely chopped shallot
- 2½ Tbsp. cider vinegar
- ¾ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. sugar
- 3 Tbsp. olive oil
- Salad:
- 2½ lbs. golden beets
- 6 oz. mesclun mix
- ½ cup roasted sunflower seeds
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 425ºF.
- Whisk together dressing ingredients and set aside.
- Trim beet greens, leaving 1″ of stems attached. Wrap beets together in foil and roast until tender (40-45 minutes).
- Let beets rest in foil until cool enough to handle. When safe, rub off and discard skins and stems. Slice beets.
- Toss beets with mesclun mix and dressing. Top with sunflower seeds to serve.