Golden Beet and Sunflower Salad

Ingredients

• 0.3 teaspoon pepper black
• 2.5 tablespoons cider vinegar 
• 2.5 lb golden beets with greens)
• 6 cups baby mesclun 
• 3 tablespoons olive oil extra-virgin
• 0.8 teaspoon salt 
• 2 tablespoons shallots finely chopped
• 0.3 teaspoon sugar 

Equipment

• bowl
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Put oven racks in lower third and middle of oven and preheat oven to 425°F.
2. 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.
3. 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.
4. Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking.
5. When beets are cool enough to handle, slip off and discard skins.
6. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl.
7. 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.
8. Sprinkle salads with remaining sunflower seeds.
9. Beets can be roasted, sliced, and dressed 1 day ahead and chilled, covered.