Ingredients
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1 ½ pounds beets
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2 cups shredded beet greens
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1 large orange, peeled and sectioned
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2 Granny Smith apples - peeled, cored and sliced
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1 tablespoon olive oil
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1 tablespoon raspberry vinegar
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½ teaspoon white sugar
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¼ teaspoon salt
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1 clove garlic, minced
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2 tablespoons unsalted sunflower seeds, toasted
Directions
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Wash and dry beets and greens. Shred greens to measure 2 cups and set aside.
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Place beets in a sauce pan with enough water to cover. Bring to a boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
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Trim and peel skins off beets; cut into 8 wedges.
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Combine orange sections, beets, and apples in a bowl.
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Whisk olive oil, vinegar, sugar, salt and garlic together in a bowl; pour over beet mixture and toss well.
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Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
