Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   lb           Fresh Beets With Greens
                        (About 1 Bunch)
   1       large        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       cloves       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.