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Beet and Sunflower Sprout Salad
By Kim Adams
Batch beet mix
2 beets, peeled and cubed
1 cucumber, seeded and sliced into thin strips
2 scallions, green parts only, sliced into thin strips

Salad base and dressing (per serving)
1 packed cup sunflower sprouts
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Coarse salt and freshly ground pepper
3 tablespoons toasted sunflower seeds
In a large bowl, gently toss beets, cucumber and scallions. For each serving, toss sunflower sprouts with 1 cup of beet mix, oil, and lemon juice. Season with salt and pepper. Top with sunflower seeds.