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Ingredients

2 ½ pounds beets ½ cup shelled sunflower seeds 3 tablespoons olive oil 2 ½ tablespoons apple cider vinegar 2 tablespoons minced onion ¾ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon white sugar 6 ounces sunflower sprouts

Nutrition Info

167 calories carbohydrate: 16.6 g cholesterol: : - fat: 10 g fiber: 5.2 g protein: 5 g saturatedFat: 1.1 g servingSize: - sodium: 331 mg sugar: 10 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C). Wrap beets in aluminum foil and place in a baking dish.
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.
Cook and stir sunflower seeds in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes. Cool completely.
Whisk olive oil, vinegar, onion, salt, black pepper, and sugar together in a bowl until dressing is thick and creamy.
Stir beets, sunflower seeds, and sunflower sprouts together in a bowl, drizzle dressing over the top and toss to coat.

8 servings

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