Roasted Beet and Radish Salad with Sunflower Seed Turmeric Vinaigrette

Roasted beets and radishes provide an irresistible earthy base to this Mediterranean-seasoned salad.

Oval gray plate with mix of bets and greens with bowl of vinaigrette
Photo: Brie Passano
Prep Time:
1 hrs 30 mins
Hands On Time:
20 mins
Total Time:
1 hrs 50 mins
6 cups


Sunflower Seed Turmeric VInaigrette:

  • cup water

  • ¼ cup raw sunflower kernels

  • 2 tablespoon chopped fresh cilantro

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon white wine vinegar

  • 1 clove garlic

  • ½ teaspoon sea salt

  • ½ teaspoon ground turmeric

  • ¼ teaspoon ground black pepper

Za'atar Sunflower Seeds:

  • ½ teaspoon extra-virgin olive oil

  • ¼ cup raw sunflower kernels

  • 1 teaspoon za'atar spice mix

Roasted Beet and Radish Salad:

  • 1 pound medium fresh red and/or yellow beets*

  • 3 teaspoon extra-virgin olive oil

  • ¼ teaspoon salt

  • 8 ounce radishes, trimmed and halved

  • 1 5 ounce package mixed spring salad greens

  • 1 shallot, thinly sliced (2 Tbsp.)

  • 2 ounce goat cheese (chevre), crumbled


Sunflower Seed Turmeric VInaigrette:

  1. In a blender, combine water, sunflower kernels, cilantro, olive oil, vinegar, garlic, salt, turmeric, and pepper. Cover and blend until smooth, 1 to 2 minutes.

Za'atar Sunflower Seeds:

  1. In a medium skillet, heat oil over medium. Add sunflower kernels and cook, stirring, 2 to 3 minutes or until fragrant. Reduce heat to low and cook 3 to 4 minutes more or until toasted. Stir in za'atar seasoning. Remove from skillet and cool on paper towels to absorb excess oil.

Roasted Beet and Radish Salad:

  1. Preheat oven to 375°F. Wash and peel beets. Cut in 1 1/2-inch pieces. Place in a 2-qt. baking dish. Drizzle with 2 teaspoons of the oil. Sprinkle with salt. Cover dish tightly with foil. Bake 30 minutes.

  2. Place radishes in a foil-lined shallow baking pan. Drizzle with remaining 1 teaspoon oil. Remove foil from beets, stir gently. Return beets and the radishes to same oven rack. Roast 30 to 40 minutes or until tender. Cool slightly or serve at room temperature.

  3. Toss greens with half of the Sunflower Seed Turmeric Vinaigrette. Top with roasted vegetables, shallot, chevre, and za'atar sunflower seeds. Pass remaining dressing.


Keep red and yellow beets separate when roasting to keep the red beets from discoloring the yellow beets. Line the baking pan with foil, making a ridge of foil in the center to separate the beets.

Nutrition Facts (per serving)

272 Calories
19g Fat
18g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 272
% Daily Value *
Total Fat 19g 24%
Saturated Fat 5g 25%
Cholesterol 11mg 4%
Sodium 661mg 29%
Total Carbohydrate 18g 7%
Total Sugars 10g
Protein 9g
Vitamin C 16.6mg 83%
Calcium 137mg 11%
Iron 3mg 17%
Potassium 643mg 14%
Folate, total 162.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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