Sunflower Sprout & Roasted Beet Salad

Earthy roasted beets with nutty sunflower sprouts and a sharp horseradish dressing.

55 minServes 2Easy

Sunflower SproutsBeetroot

Beetroot is best from summer through autumn. Sunflower sprouts can be grown year-round indoors.

Photo coming soon

Serves 2

Ingredients

400gbeetroot, roasted and peeled
60gsunflower sprouts
50gwalnuts, roughly broken
60ggoat's cheese or feta, crumbled
3 tbspolive oil
1 tbspred wine vinegar
1 tsphorseradish sauce or creamed horseradish
to tastesalt and black pepper

Method

1Roast beetroot: wrap in foil, bake at 200°C for 45-60 minutes until tender. Cool, peel and slice or quarter.
2Whisk together oil, vinegar and horseradish. Season well.
3Arrange beets on a plate, top with sunflower sprouts, walnuts and cheese.
4Drizzle with dressing just before serving.

Tips

Wear gloves when peeling beetroot, or embrace the purple hands.

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