Preparation:
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. |
