Beet, Orange and Apple Salad

What a nice, colorful salad. Thick wedges of cooked beets, thinly sliced apples and orange sections are dressed with a delicious vinaigrette and spooned onto a bed of shredded beet greens.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 165 Calories

Ingredients

• ¼ teaspoon salt
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 large orange
• ½ teaspoon white sugar
• 1 ½ pounds beets
• 2 cups shredded beet greens
• 2 Granny Smith apples - peeled, cored and sliced
• 1 tablespoon raspberry vinegar
• 2 tablespoons unsalted sunflower seeds, toasted

Recipe Instructions

Step 1

Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.

Step 2

Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.

Step 3

Trim and peel off skins; cut into 8 wedges.

Step 4

Peel and section orange. In a bowl, combine orange sections, beets and apples.

Step 5

Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.

Step 6

Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.