Element Salad Recipe

Roast the beets

Preheat the oven to 400°F (200°C). Wash and trim the golden beets, wrap individually in foil with a drizzle of olive oil and a pinch of salt, and roast on a baking sheet until tender when pierced, 35–45 minutes depending on size. Let cool, peel, and dice into 1/2-inch cubes.

Char the red pepper

While beets roast (or using a gas flame or broiler), char the whole red bell pepper until the skin is blackened on all sides and blistered, turning occasionally (about 8–12 minutes). Place in a bowl, cover with plastic or a lid for 10 minutes to steam, then peel off skin, remove seeds and core, and slice into 1/2-inch strips.

Toast the sunflower seeds

In a dry skillet over medium heat, toast the sunflower seeds, stirring frequently, until fragrant and lightly golden, about 3–5 minutes. Transfer to a small bowl to cool.

Grill shrimp or chicken

If using protein: season shrimp or thinly sliced chicken with a pinch of salt and pepper and a light brush of olive oil. Grill or sear over medium-high heat until just cooked through (shrimp: 2–3 minutes per side; chicken slices: 3–4 minutes per side). Let rest 3 minutes, then slice chicken if needed.

In a small bowl or jar, combine lemon juice, honey, Dijon mustard, white wine vinegar, salt, and pepper. Whisk or shake until combined, then slowly drizzle in the 3 tbs olive oil while whisking to emulsify. Taste and adjust seasoning — add more honey for sweetness, lemon for brightness, or salt as needed.

In a large salad bowl, combine the mixed baby greens, butter lettuce, and sliced cucumber. Add the charred red pepper strips, roasted golden beet cubes, and watermelon cubes. Toss gently to combine so the components are distributed evenly.

Crumble the feta or goat cheese over the salad and scatter the toasted sunflower seeds and thinly sliced green onions on top. Add the chopped fresh mint and microgreens or basil for aromatic lift.

Drizzle about two-thirds of the dressing over the salad and toss gently until lightly coated. Add grilled shrimp or sliced chicken on top if using. Taste and add more dressing as needed. Finish with a light drizzle of good olive oil and a squeeze of lemon wedge to brighten.

Serve immediately on chilled plates so the greens stay crisp. Offer remaining dressing on the side. Leftovers keep in an airtight container (dressing separate) for up to 24 hours; add seeds and cheese just before serving to maintain texture.