Prep Time: 20 minutes  Cook Time: 45 minutes  Serves: 6


  • 1 pound red beets
  • 1 pound golden beets
  • ½ cup raw (not roasted) sunflower seeds (2¼ oz)
  • 2 tablespoons finely chopped shallot
  • 1½ tablespoons cider vinegar
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon sugar
  • 3 tablespoons extra-virgin olive oil
  • 6 oz sunflower sprouts or baby mesclun (6 cups)
  • 4 ounces of goat cheese


1. Put oven racks in lower third and middle of oven and preheat oven to 425 F.

2. Trim beet greens, leaving 1 inch of stems attached.

3. Separating the red and gold beets, 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.

4. Unwrap beets and cool slightly.

5. 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.

6. Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking.

7. When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into ¼-inch thick slices and gently toss with 3 tablespoons vinaigrette in a bowl.

8. Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl.

9. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds, and pieces of goat cheese.