Makes 4 servings
For the Dressing:
2 teaspoons Dijon mustard
2 teaspoons maple syrup
¼ cup white wine vinegar
2 tablespoons chopped parsley
½ cup olive oil
salt and ground pepper to taste
For the Salad:
2 pounds small beets, unpeeled
2 cups mixed greens: baby spinach, red chard, frisee, etc.
2 avocados, diced
2 tablespoons sunflower seeds 1 scallion, sliced thin
Preheat oven to 450 F. Wash and dry all produce thoroughly. Place beets in a baking dish lined with foil. Drizzle beets with olive oil and cover with foil. Roast beets until tender, about 1 hour. Peel beets while still warm and slice into eighths. Set aside.
Combine dressing ingredients in a small jar. Cover with a lid and shake vigorously for about 15 seconds until thoroughly combined. Season to taste with salt and pepper.
Toss the sliced beets and salad greens with half of the dressing. Divide salad onto four plates. Scatter diced avocado, sunflower seeds, and scallions on top. Drizzle remaining dressing onto salad.