Roasted Red & Golden Beets with Sunflower Seeds & Arugula

Name: Roasted Red & Golden Beets with Sunflower Seeds & Arugula
Prep time: 10 min
Total time: 55 min
Yield: 4 Servings
Ingredients: 1 pound golden beets; 1 pound red beets; scant u2154 cup sunflower seeds; 6 Tablespoons maple syrup; 4 Tablespoons sherry vinegar; 4 Tablespoons olive oil; 2 garlic cloves, crushed; 3 ounces arugula; coarse sea salt and black pepper

By Leslie Blythe Salad, Salad Dressing, Vegetarian Roasting, Tossing

June 10, 2016

This Roasted Red & Golden Beets with Sunflower Seeds & Arugula has the perfect balance of sweet and tangy. The maple sherry vinaigrette is transcendent. The original recipe calls for fresh chervil, which I could not find. I plan on growing my own.

Prep: 10 mins
Cook: 45 mins
Yields: 4 Servings

Ingredients

1 pound golden beets

1 pound red beets

scant ⅔ cup sunflower seeds

6 Tablespoons maple syrup

4 Tablespoons sherry vinegar

4 Tablespoons olive oil

2 garlic cloves, crushed

3 ounces arugula

coarse sea salt and black pepper

Directions

1Preheat the oven to 400ºF. Wash the beets and wrap them individually in foil. Bake for anything between 40 and 90 minutes or until they feel tender when pierced with a sharp knife.

2Spread the sunflower seeds out on in an ovenproof dish and toast along with the beets for 8 minutes or until lightly colored.

3Let the beets cool a little before peeling with a sharp knife (gloves are highly recommended!). Cut them into halves, quarters or dice. Mix with the rest of the ingredients in a large bowl. Toss well and then taste: Yotam advises that you should get a clear sweetness balanced by enough salt. Adjust the seasoning as required and serve.

Adapted from - Original recipe from Ottolenghi: the cookbook by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2008.

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