Scrub the beets clean of dirt and boil them for about 30 minutes. Run cold water over them and let them sit in the water until they are completely cool.
”Slip” the cold, boiled beets by cutting off the tops and bottoms and pulling off the skin.
Cut the beets into small cubes and set them aside.
Toast the sunflower seeds in a dry pan until they are lightly colored. They should not burn.
Rinse and dry the spinach.
Place the spinach on a platter or put it in a large salad bowl.
Add the beet cubes, blueberries, and sunflower seeds over the spinach.
