Golden Beet Salad Recipe
Lightly smoked beets, crumbled goat cheese, toasted sunflower seeds, green apple vinaigrette (V; w/o feta VG)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the golden beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender. Once done, let them cool, then peel and slice them into wedges.
- 2
Toast the Sunflower Seeds
In a dry skillet over medium heat, toast the sunflower seeds for 3-5 minutes until they are golden brown. Stir frequently to prevent burning. Remove from heat and let cool.
- 3
Make the Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until combined.
- 4
Assemble the Salad
In a large bowl, combine the roasted beet wedges, crumbled goat cheese, and toasted sunflower seeds. Drizzle the vinaigrette over the salad and toss gently to combine.
- 5
Serve
Slice the green apple thinly and arrange on top of the salad. Serve immediately.