Tangy citrus, earthy beets and a touch of sweet honey balanced with sunflower seeds and parmesan combine together to bring a kaleidoscope of rich vibrant flavors to this bountiful salad. Add to that the savory touch of Beetroot ACV Tonic with its sweet Ceylon Cinnamon notes add yet another layer to the exquisite bouquet of flavor.
Prep time: 30-45 minutes
Difficulty Rating: Medium
For the salad:
1 red beet
1 golden beet
1 blood orange
1 orange or tangerine
1⁄2 cup shaved Parmesan (optional)
1⁄2 cup sunflower seeds
For the dressing:
2 Tablespoons Beetroot Tonic
1⁄2 Tablespoon honey (vegan alternative: maple syrup)
2 Tablespoons extra-virgin olive oil
Start by toasting the sunflower seeds in a pan or place the seeds in a tray, preheat the oven to 350 F and roast the seeds inside for about 15 minutes or until fragrant and lightly golden.
To make the dressing, whisk together tonic, honey, and 2 good pinches of salt, then whisk in olive oil.
To make the salad, thinly slice beets and citrus.
Toss beets and citrus with dressing and top with Parmesan and toasted sunflower seeds.