Roasted Beet and Radish Salad with Sunflower Seed Turmeric Vinaigrette

Elevate Your Salad Game with Vibrant Flavors

Our Roasted Beet and Radish Salad with Sunflower Seed Turmeric Vinaigrette is a celebration of colors, flavors, and textures that will elevate your salad game to new heights. Packed with wholesome ingredients and a burst of refreshing flavors, this salad is not just a dish; it’s an expression of culinary artistry.

Ingredients

Sunflower Seed Turmeric VInaigrette:

• ⅓ cup water
• ¼ cup raw sunflower kernels
• 2 tablespoon chopped fresh cilantro
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 clove garlic
• ½ teaspoon sea salt
• ½ teaspoon ground turmeric
• ¼ teaspoon ground black pepper

Za’atar Sunflower Seeds:

• ½ teaspoon extra-virgin olive oil
• ¼ cup raw sunflower kernels
• 1 teaspoon za’atar spice mix

Roasted Beet and Radish Salad:

• 1 pound medium fresh red and/or yellow beets*
• 3 teaspoon extra-virgin olive oil
• ¼ teaspoon salt
• 8 ounce radishes, trimmed and halved
• 1 5 ounce package mixed spring salad greens
• 1 shallot, thinly sliced (2 Tbsp.)
• 2 ounce goat cheese (chevre), crumbled

Sunflower Seed Turmeric Vinaigrette

Our Sunflower Seed Turmeric Vinaigrette is the star of this salad, bringing together a harmonious blend of ingredients that will tantalize your taste buds. To make this vibrant dressing, simply combine water, sunflower kernels, cilantro, olive oil, vinegar, garlic, salt, turmeric, and pepper in a blender. Blend until smooth, and you’ll have a velvety dressing that’s as nutritious as it is delicious.

Za’atar Sunflower Seeds

For an extra crunch and a burst of flavor, we’ve added Za’atar Sunflower Seeds to this salad. To make these savory seeds, heat oil in a skillet, add sunflower kernels, and cook until fragrant. Then, reduce heat, add za’atar seasoning, and cook until toasted. These seeds add a delightful crunch and a hint of Middle Eastern flair to your salad.

Roasted Beet and Radish Salad

The heart of this salad lies in its roasted beets and radishes. To prepare the beets, wash, peel, and cut them into 1 1/2-inch pieces. Place them in a baking dish, drizzle with olive oil, sprinkle with salt, and bake until tender. For the radishes, simply place them in a foil-lined baking pan, drizzle with olive oil, and roast until tender.

Assembling Your Salad

To assemble your salad, toss greens with half of the Sunflower Seed Turmeric Vinaigrette. Top with the roasted vegetables, shallot, chevre, and Za’atar Sunflower Seeds. Drizzle with the remaining dressing, and enjoy a symphony of flavors and textures in every bite.

Tips for Success

• Keep red and yellow beets separate when roasting to prevent discoloration.
• Line the baking pan with foil to make cleanup a breeze.

With its vibrant colors, bold flavors, and wholesome ingredients, our Roasted Beet and Radish Salad with Sunflower Seed Turmeric Vinaigrette is a testament to the art of salad-making. Whether you’re looking for a refreshing side dish or a light and healthy meal, this salad is sure to impress.