Salads form a pretty integral part of Polish cuisine and while there are many different recipes out there, this quick beetroot salad with sunflower seeds recipe isn’t really a Polish recipe. It is however one of my favorite recipes because it is super easy and quick to make. The salad also tastes incredible.
The best part about the salad is that it uses beetroot. Beetroot is available all year round and is so easy to store which makes it easily accessible. This root vegetable is very rich in folate or Vitamin B9 which is essential for cell growth and function. It is a key nutrient in the diet of children. It is also known to help reduce heart disease.
Another interesting thing about beetroot is that it has a mildly sweet texture which children and adults love. Its vibrant reddish pink color means that any salad made using it always looks so pretty.
Quick Beetroot Salad With Sunflower Seeds Recipe
Part I – Place The Salad In A Big Bowl
For this recipe, you will need a large salad bowl. This is so that you have enough space for all the ingredients and it’s easy to toss the salad. Add in 18 oz (500gms) of green salad mix into the bowl and set it aside.
Part II – Roast The Sunflower Seeds
Place a clean and dry pan on the stove. Roast 2 handfuls of sunflower seeds for about 3 – 5 minutes. You will notice that the sunflower seeds change color and that there is a pleasant roasting aroma.
Part III – Dice The Beetroots And The Salad Cheese
For this recipe, you will need 7 oz (200 grams) cooked beetroots. Dice the beetroots and set aside. You will also need 7 oz (200 gms) of salad cheese. This needs to be diced too. Add this to the salad bowl.
Part IV – Add Olive Oil And Balsamic Vinegar
Add 6 tbsps. of olive oil and 4 tbsps. of balsamic vinegar to the salad. This is what will serve as the salad dressing. You will find that the balsamic vinegar pairs extremely well with the salad cheese and the beetroot.
Part V – Cover With The Roasted Sunflower Seeds
Add in the sunflower seeds that you have just roasted. Toss the salad gently. Dig deep and toss the salad so that the cheese does not get smashed. Once you are done your salad is ready!
Quick Beetroot Salad With Sunflower Seeds Recipe
Ingredients
- 18 oz (500g) of green salad mix
- 7 oz (200g) of the salad cheese
- 7 oz (200g) of cooked beetroots
- 2 handfuls of sunflower seeds
- 6 tbsps of olive oil
- 4 tbsps of vinegar glaze or balsamic vinegar
Instructions
- Place the salad in the big bowl.
- Roast sunflower seeds on a clean and dry pan for about 3-5 minutes.
- In the meantime, dice beetroots and salad cheese.
- Pour olive oil and balsamic vinegar into the salad.
- Cover with roasted sunflower seeds. Mix
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 537Total Fat: 38gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 7mgSodium: 1979mgCarbohydrates: 42gFiber: 13gSugar: 24gProtein: 15g
These data are indicative and calculated by Nutritionix