2 1/2 lb medium golden beets (with greens)
1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz)
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 oz sunflower sprouts or baby mesclun (6 cups)
Put oven racks in lower third and middle of oven and preheat oven to 425�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.
Cooks' note:
Beets can be roasted, sliced, and dressed 1 day ahead and chilled, covered.
Makes 6 servings.