Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Fresh Beets With Greens 1 tb Raspberry Vinegar
(About 1 Bunch) 1/2 ts Sugar
1 lg Orange 1/4 ts Salt
2 Unpeeled Granny Smith 1 cl Garlic Minced
Apples Thinly Sliced 2 tb Unsalted Sunflower Seeds
1 tb Olive Oil Toasted

Coarsely Shred Beet Greens To Measure 2 C. Set Aside. Leave Root and 1
Inch Of Stem On 2 Beets, Reserving Remaining Beets For Another Time.
Scrub With A Brush and Set Aside. Place Beets in A Small Saucepan and
Add Water To Cover and Bring To A Boil. Cover, Reduce Heat and Simmer 20
Min. OR Until Tender. Drain and Let Cool. Trim Off Beet Stems and Roots
and Rub Off Skins. Cut Each Beet Into 8 Wedges. Set Aside.
Peel and Section Orange Over A Medium Bowl, Reserving Juice and
Membranes; Set Sections Aside. Squeeze Membranes Over Bowl To Extract
Juice. Discard Membranes. Add Orange Sections, Beets and Apples. Toss
Gently and Set Aside.
Combine Oil, Vinegar, Sugar, Salt and Garlic in A Jar. Cover and Pour
Over Beet Mixture. Toss Well. Arrange 1/2 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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