Roasted Beet, Chévre + Sunflower Sprout Salad

Name: Roasted Beet, Chévre + Sunflower Sprout Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: For the Salad: 2 small beets, chopped; 1 red onion, sliced; Olive oil (as needed); Salt, to taste; 1 cup sunflower shoots (or favourite microgreens); ½ cup chévre or soft goat cheese (substitute with a homemade cashew chévre - see footnote); 1 pear, sliced; Pumpkin seeds (as desired); Dried cranberries (as desired); Walnuts (as desired) For the Dressing:; 2 Tbsp olive oil; 1 Tbsp apple cider vinegar; 1 tsp dijon mustard; 1 tsp maple syrup; pinch of salt & pepper

Warm roasted beets, soft cheese, and nutty sunflower sprouts—this might be the perfect chilly weather salad.

Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 4 servings
Category: Salad

Roasted Beet, Chévre + Sunflower Sprout Salad

Ingredients

For the Salad:

2 small beets, chopped
1 red onion, sliced
Olive oil (as needed)
Salt, to taste
1 cup sunflower shoots (or favourite microgreens)
½ cup chévre or soft goat cheese (substitute with a homemade cashew chévre - see footnote)
1 pear, sliced
Pumpkin seeds (as desired)
Dried cranberries (as desired)
Walnuts (as desired)

For the Dressing:
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp maple syrup
pinch of salt & pepper

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Preparation

1. Preheat the oven to 400 degrees F (200 C). Place your beets and onions on a pan and drizzle a little olive oil and salt on top. Bake for 20 minutes, or until lightly roasted. Allow to cool.
2. Place your microgreens into a bowl. Add in your barely warm beets and onions. Add crumbled cheese, sliced pear, pumpkin seeds, dried cranberries, and walnuts.
3. Drizzle your favourite dressing on top. Toss thoroughly and serve!

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Roasted Beet, Chévre + Sunflower Sprout Salad

Preparation

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