Beet And Sunflower Salad

• 2 1/2 pounds beets
• 1/2 cup shelled sunflower seeds
• 3 tablespoons olive oil
• 2 1/2 tablespoons apple cider vinegar
• 2 tablespoons minced onion
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon white sugar
• 6 ounces sunflower sprouts

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

beets, sunflower seeds, olive oil, apple cider vinegar, onion, salt, freshly ground black pepper, white sugar, sunflower sprouts

Taken from www.allrecipes.com/recipe/241002/beet-and-sunflower-salad/ (may not work)