Yield: 4 servings
Measure | Ingredient |
---|---|
1½ pounds | Fresh Beets With Greens |
\N \N | (About 1 Bunch) |
1 large | Orange |
2 \N | Unpeeled Granny Smith |
\N \N | Apples Thinly Sliced |
1 tablespoon | Olive Oil |
1 tablespoon | Raspberry Vinegar |
½ teaspoon | Sugar |
¼ teaspoon | Salt |
1 clove | Garlic Minced |
2 tablespoons | Unsalted Sunflower Seeds |
\N \N | 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 ½ C. Shredded Beet Greens On Each Of 4 Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve At Room Temperature OR Chilled.
(Fat 6, Chol. 0)