After receiving sunflower shoots and beets on two separate occasions from our CSA share, this salad has been on repeat in our house. The recipe requires that you cook the beets, which can be done the day before if you like. I recommend roasting the beets, but if you are short on time you could get away with boiling them.
Sunflower Shoot, Beet and Avocado Salad
2 medium beets (about 3″ in diameter)
1/2 tablespoon olive oil
3 cups of sunflower shoots, washed
1/2 tablespoon balsamic vinegar
Salt and pepper, to taste
- Preheat oven to 400°C. Wash and dry the beets and cut off the tops if needed. Place the beets on a sheet of aluminum foil and drizzle with olive oil. Bake for 45 minutes, or until tender.
- Remove the beets from the oven and foil. Let cool until you can handle with bare hands, about 10 minutes, and peel the skins. They should slide off easily with your fingers or paper towel (peeling beets is messy business). Slice the beets into quarters and set aside.
- Remove pit and skin from avocado and slice into thin wedges or cubes.
- Place the sunflower shoots in a bowl or on a plate. Top with beet and avocado wedges.
- Drizzle the salad with balsamic vinegar, and sprinkle with salt and pepper to taste.
Note: Sunflower shoots may not be easy to find at your local grocery store – I would suggest checking out your farmer’s market instead. If you cannot find them, try a different green like arugula or butter lettuce and let me know how it turns out!