Beet and Sunflower Salad

This is a tasty side dish, perfect for summer picnics when beets are ready in the garden.

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Wrap beets in aluminum foil and place in a baking dish.

Step: 2

Roast beets in the preheated oven until tender, about 45 minutes. Remove from foil and cool completely. Peel cooled beets and cut into 1/4-inch slices.

Step: 3

Cook and stir sunflower seeds in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes. Cool completely.

Step: 4

Whisk olive oil, vinegar, onion, salt, black pepper, and sugar together in a bowl until dressing is thick and creamy.

Step: 5

Stir beets, sunflower seeds, and sunflower sprouts together in a bowl; drizzle dressing over the top and toss to coat.

Per Serving: 167 calories; protein 5g; carbohydrates 16.6g; fat 10g; sodium 331mg.

Product salad is morely of the easiest salads to produce . It is high in fibre and water content . As fruits contain natural sweetness , you must have it for breakfast . The sugar in it will give you enough energy for the day and deal with your sweet cravings too.

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