Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 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)

Browse by categories