This is one of those dishes that manages to be just lovely in spite of very few ingredients–a testament to how little fuss it takes to make appealing and tasty vegetable dishes. I’m in the middle of trying a produce box from From the Farmer, a DC area service that brings local, seasonal produce to customers’ front doors. This week, I got a double bunch of baby beets, and immediately set about roasting them. They were so tender and sweet that it almost felt like a shame to mix them up with anything else, so I settled on a simple dressing of vinaigrette, cashew cheese, and sunflower sprouts. It was perfect, and so pretty to look at.
Sunflower sprouts have been a bit hard to come by in the DC area until recently, and I was absolutely delighted to see them appear in my From the Farmer delivery. They are by far my favorite type of sprouts–forgive the expression, but they’re just “meatier” than others–and it’s always a treat to use them in a recipe. They work well on their own, in salads, or as a topping for any light, summery dish.
There’s not much else to say about this dish: it’s seasonal, it’s light, and it’s easy to prepare. I hope you love it. Tomorrow or on Friday, I’ll return with a new green recovery story–it’s been far too long!