Beet-Orange-Apple Salad

Course : Salads
Serves: 4
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1 1/2 pound Fresh Beets With Greens (About 1 Bunch)
1 large Orange
2 medium Unpeeled Granny Smith apples Thinly Sliced
1 tablespoons Olive Oil
1 tablespoons Raspberry Vinegar
1/2 teaspoon Sugar
1/4 teaspoon Salt
1 cloves Garlic Minced
2 tablespoons Unsalted Sunflower Seeds Toasted

Preparation / Directions:

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.

1 Kitchen's say:
  (3 3/4 Stars!)
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