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 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)

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