First fry the sunflower seeds in a pan without fat or oil, stirring constantly, let them take on color. Transfer from the pan directly into the bowl that is intended for the salad and allow to cool.
Peel the beetroot, only core the apples. Plan both into not so fine strips, ideally with an electric planer.
Put everything in the bowl and mix together. Season to taste with the spices, vinegars and oil. Add salt and pepper to taste. Add any herbs. We like only chives and parsley best, tastes good with dill too.
Because this raw beetroot salad is different from the salad as you know it (with onions and slices), it is very well received by everyone.
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