Beet-orange-apple salad

4 servings

Ingredients

Quantity Ingredient
1½ pounds Fresh Beets With Greens
(About 1 Bunch)
1 large Orange
2 Unpeeled Granny Smith
Apples Thinly Sliced
1 tablespoon Olive Oil
1 tablespoon Raspberry Vinegar
½ teaspoon Sugar
¼ teaspoon Salt
1 clove Garlic Minced
2 tablespoons Unsalted Sunflower Seeds
Toasted

Directions

Coarsely Shred Beet Greens To Measure 2 C. Set Aside. Leave Root & 1 Inch Of Stem On 2 Beets, Reserving Remaining Beets For Another Time.

Scrub With A Brush & Set Aside. Place Beets in A Small Saucepan & Add Water To Cover & Bring To A Boil. Cover, Reduce Heat & Simmer 20 Min. OR Until Tender. Drain & Let Cool. Trim Off Beet Stems & Roots & Rub Off Skins. Cut Each Beet Into 8 Wedges. Set Aside.

Peel & Section Orange Over A Medium Bowl, Reserving Juice & Membranes; Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard Membranes. Add Orange Sections, Beets & Apples. Toss Gently & Set Aside.

Combine Oil, Vinegar, Sugar, Salt & Garlic in A Jar. Cover & Pour Over Beet Mixture. Toss Well. Arrange ½ C. Shredded Beet Greens On Each Of 4 Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve At Room Temperature OR Chilled.

(Fat 6, Chol. 0)

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