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.

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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.