|4 small to medium beets|
2 broccoli crowns (about 2 cups chopped)
2 TBS sunflower seeds
1 TBS extra virgin olive oil
2 TBS cider vinegar
3 TBS extra virgin olive oil
Zest of ½ lemon
1 tsp finely grated ginger
Pre-heat oven to 400F
Wash and cut the ends off of the beets (no need to peel yet)
Place beets in a large piece of foil; fold and crimp to make a loose pouch. Roast 50-60 mins
Chop broccoli into small pieces, about the size of your thumbnail.
Place on baking dish, drizzle with olive oil, salt to taste, and toss to coat.
Roast the broccoli for the last 20 minutes that the beets are roasting.
Meanwhile, toast the sunflower seeds in a dry pan on medium heat, tossing constantly, until slightly browned and fragrant.
Whisk together dressing ingredients in a small bowl, set aside.
When beets are done, let cool slightly, then rub skin off with a paper towel.
Chop beets into 1 inch pieces.
Combine broccoli and beets in a large bowl, drizzle with dressing and toss. Top with sunflower seeds.