Beet Orange Apple Salad Recipe

1. 1

   Coarsely shred beet greens to measure 2 c. Set aside.

2. 2

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

3. 3

   Scrub with a brush & set aside.

4. 4

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

5. 5

   Cover, reduce heat & simmer 20 minutes.

6. 6

   Or possibly till tender.

7. 7

   Drain & let cold.

8. 8

   Trim off beet stems & roots & rub off skins.

9. 9

   Cut each beet into 8 wedges.

10. 10

    Set aside.

11. 11

    Peel & section orange over a medium bowl, reserving juice & membranes; set sections aside.

12. 12

    Squeeze membranes over bowl to extract juice.

13. 13

    Throw away membranes.

14. 14

    Add in orange sections, beets & apples.

15. 15

    Toss gently & set aside.

16. 16

    Combine oil, vinegar, sugar, salt & garlic in a jar.

17. 17

    Cover & pour over beet mix.

18. 18

    Toss well.

19. 19

    Arrange 1/2 c. Shredded beet greens on each of 4 salad plates.

20. 20

    Top with beet mix; sprinkle with sunflower seeds.

21. 21

    Serve at room temperature or possibly chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.