Recipes Salads No. 46

Sunflower Sprout & Roasted Beet Salad

Name: Sunflower Sprout & Roasted Beet Salad
Total time: 55 min
Yield: 2 servings
Ingredients: 14 oz beets, roasted and peeled; 2 oz sunflower sprouts; 1/2 cup walnuts, roughly broken; 2 oz goat cheese or feta, crumbled; 3 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp horseradish sauce or creamed horseradish; to taste salt and black pepper

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

Grows from Sunflower SproutsBeetroot

Fig. 01 · Sunflower Sprout & Roasted Beet Salad Salads

Serves

Prep

10m

Cook

45m

Difficulty

Easy

What you'll need

Ingredients

Serves 2

14 oz beets, roasted and peeled
2 oz sunflower sprouts
1/2 cup walnuts, roughly broken
2 oz goat cheese or feta, crumbled
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp horseradish sauce or creamed horseradish
to taste salt and black pepper

How it comes together

Method

Roast beets: wrap in foil, bake at 400°F for 45-60 minutes until tender. Cool, peel and slice or quarter.
Whisk together oil, vinegar and horseradish. Season well.
Arrange beets on a plate, top with sunflower sprouts, walnuts and cheese.
Drizzle with dressing just before serving.

From the kitchen

Tips

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

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Recipe name

Sunflower Sprout & Roasted Beet Salad

Ingredients

Method

Tips

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