Beet-Orange-Apple Salad

1. 1

   Coarsely shred beet greens to measure 2 cups; set aside.

2. 2

   Leave root and 1-inch of stem on 2 beets, reserving remaining beets for another time.

3. 3

   Scrub with a brush and set aside.

4. 4

   Place beets in a small saucepan and add water to cover and bring to a boil.

5. 5

   Cover, reduce heat and simmer 20 minutes or until tender.

6. 6

   Drain and let cool.

7. 7

   Trim off beet stems and roots and rub off skins.

8. 8

   Cut each beet into 8 wedges.

9. 9

   Set aside.

* Per serving · 4 servings · Values may vary.

No additional tips available.