Ingredients:
1-2 pound beets
scant 2/3 cups sunflower seeds
6 tablespoons maple syrup
4 tablespoons sherry vinegar
4 tablespoons olive oil
2 cloves garlic, minced
1¼ cups chard leaves, roughly chopped
2 ounces arugula, spinach, or chervil leaves
sea salt and freshly ground pepper
Directions:
1. Preheat oven to 400 degrees. Wash the beets well and wrap in parchment paper then foil individually. Bake in the oven 40-90 minutes, depending on their size. Check each one, as cooking times can vary a lot; the beets should be tender when pierced with a sharp knife.
2. Spread sunflower seeds out in an ovenproof dish and toast in the oven alongside the beets for 8 minutes, just until lightly colored.
3. Once the beets are ready, unwrap them and peel with a small knife while still warm. Cut each into halves, quarters, then into a dice. Mix the beets with the rest of the ingredients in a bowl. Toss well and taste; there should be a clear sweetness balanced with enough salt. Adjust the seasoning if necessary, sprinkle with more chervil and serve.
Serves 4