MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Golden Beet & Sunflower Salad
 Categories: Salads
      Yield: 6 Servings
 
  2 1/2 lb Medium golden beets;
           - with greens
    1/2 c  Raw sunflower seeds
      2 tb Shallot; fine chopped
  2 1/2 tb Cider vinegar
    3/4 ts Salt
    1/4 ts Black pepper
    1/4 ts Sugar
      3 tb Extra-virgin olive oil
      6 oz Sunflower sprouts or
           - baby mesclun
 
  Put oven racks in lower third and middle of oven and preheat oven
  to 425°F/218°C.
  
  Trim beet greens, leaving 1" of stems attached. Tightly wrap beets
  together in double layers of foil to make packages (2 or 3 per
  package) and roast in middle of oven until tender, 40 to
  45 minutes. Unwrap beets and cool slightly.
  
  While beets roast, toast sunflower seeds in a pie plate or a small
  baking pan in lower third of oven, shaking occasionally, until
  seeds are golden, about 10 minutes.
  
  Whisk together shallot, vinegar, salt, pepper, and sugar in a small
  bowl, then add oil in a stream, whisking.
  
  When beets are cool enough to handle, slip off and discard skins.
  Cut beets lengthwise into 1/4" thick slices and gently toss with 3
  tablespoons vinaigrette in a bowl.
  
  Toss sunflower sprouts and half of sunflower seeds with remaining
  vinaigrette in another bowl. Arrange beets on 6 salad plates and
  top with dressed sprouts. Sprinkle salads with remaining sunflower
  seeds.
  
  Note:

  Beets can be roasted, sliced, and dressed 1 day ahead and chilled,
  covered.
  
  Recipe by Melissa Roberts and Maggie Ruggiero
  
  Recipe FROM: Gourmet Magazine, Jul 2004
  
  Formatted by: Dave Drum, Jun 06, 2009
  
  Uncle Dirty Dave's Archives
 
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