- 2 1/2 pounds medium golden beets (with greens)
- 1/2 cup raw (not roasted) sunflower seeds
- 2 tablespoons finely chopped shallot
- 2 1/2 tablespoons cider vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 3 tablespoons extra-virgin olive oil
- 6 ounces sunflower sprouts or baby mesclun
- Put oven racks in lower third and middle of oven and preheat oven to 425 degrees F.
- Trim beet greens, leaving 1 inch 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-inch-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.