Sunflower Microgreen & Roasted Beetroot Salad
Chef Jess's Tip
Sunflower microgreens have a naturally nutty flavour and satisfying crunch that pair beautifully with the earthy sweetness of roasted beetroot. The acidity of the pickled carrots balances the dish, while toasted sunflower seeds add another layer of texture.
A little steam makes all the difference when roasting beets. Adding a small amount of water and apple cider vinegar to the roasting pan and covering it tightly with foil creates a moist cooking environment, helping the beets cook evenly while preserving their natural sweetness.
After roasting, let the beets rest for about 15 minutes. While they're still warm, use a clean kitchen towel to gently rub away the skins. They'll slip off easily, saving you the trouble of peeling them with a knife. Just be sure to use a towel you don't mind turning pink!
For a milder, sweeter shallot flavour, soak thinly sliced shallots in ice water for 10–15 minutes before serving. This helps mellow their sharp, pungent bite and reduce bitterness, allowing their natural sweetness to shine through. Drain well and pat dry before adding to the salad.
For the best presentation, dress the vegetables lightly and add the sunflower microgreens just before serving to preserve their delicate texture and freshness.
Fresh ideas. Real ingredients. Grown for flavour.
Sunflower Microgreen & Roasted Beetroot Salad
with Pickled Carrot, Shallot & Sunflower Seeds
Serves 4 | Prep Time: 20 minutes | Cook Time: 40–50 minutes
A colourful, flavourful salad featuring earthy roasted beetroot, tangy pickled carrots, shaved shallots, and fresh sunflower microgreens. Finished with crunchy sunflower seeds, extra virgin olive oil, and apple cider vinegar, this simple dish brings together a beautiful balance of sweetness, acidity, and texture.
Ingredients
For the Salad
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50 g Sunflower Microgreens
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2 medium beetroots (approximately 400 g)
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2 medium carrots, peeled into ribbons
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1 small shallot, thinly sliced
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3 tbsp sunflower seeds
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2 tbsp extra virgin olive oil
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1 tbsp apple cider vinegar
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Maldon sea salt, to taste
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Freshly cracked black pepper, to taste
For Roasting the Beets
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¼ cup water
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A splash of apple cider vinegar
For the Quick Pickled Carrots
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¼ cup apple cider vinegar
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¼ cup water
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1 tsp sugar
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¼ tsp sea salt
Directions
1. Roast the Beetroot
Preheat the oven to 400°F (200°C).
Wash and trim the beetroots, leaving the skins intact. Arrange them in a roasting pan with ¼ cup water and a splash of apple cider vinegar. Cover the pan tightly with aluminum foil to trap the moisture, allowing the beets to gently steam as they roast.
Roast for approximately 40–60 minutes, depending on their size. To check for doneness, pierce the centre with a toothpick. It should slide through with little resistance, similar to the consistency of a fully cooked potato.
2. Rest & Peel the Beetroot
Remove the roasting pan from the oven and allow the beets to rest for approximately 15 minutes before peeing off the skins.
Cut the peeled beets into wedges and set aside.
3. Prepare the Pickled Carrots
Using a vegetable peeler or mandoline, shave the carrots into thin ribbons.
In a small bowl, combine the apple cider vinegar, water, sugar, and salt, stirring until dissolved. Add the carrot ribbons and allow to pickle for at least 20 minutes. Drain before serving.
4. Prepare the Shallots
Thinly slice the shallot and place in a bowl of ice water for 10–15 minutes. Drain thoroughly and pat dry before assembling the salad.
5. Toast the Sunflower Seeds
Place the sunflower seeds in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat and allow to cool.
6. Prepare the Dressing
In a small bowl, whisk together the extra virgin olive oil and apple cider vinegar. Season lightly with Maldon salt and freshly cracked black pepper.
7. Assemble the Salad
Divide the roasted beetroot, pickled carrot ribbons, and thinly sliced shallots between four plates.
Gently arrange the sunflower microgreens throughout the vegetables, creating height and texture.
8. Finish & Serve
Drizzle lightly with the dressing and scatter toasted sunflower seeds over each salad.
Finish with a pinch of Maldon sea salt and freshly cracked black pepper. Serve immediately.