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Ingredients
- 1 1/2 lb fresh beets with greens (about 1 bunch)
- 1 lrg orange
- 2 x unpeeled granny smith apples thinly sliced
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. raspberry vinegar
- 1/2 tsp sugar
- 1/4 tsp salt
- 10 ml garlic chopped
- 2 Tbsp. unsalted sunflower seeds toasted
Directions
- 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 in water to cover & bring to a boil. Cover, reduce heat & simmer 20 minutes. Or possibly till tender.
- Drain & let cold. 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. Throw away membranes. Add in orange sections, beets & apples. Toss gently & set aside. Combine oil, vinegar, sugar, salt & garlic in a jar. Cover & pour over beet mix. Toss well. Arrange 1/2 c. Shredded beet greens on each of 4 salad plates.
- Top with beet mix; sprinkle with sunflower seeds. Serve at room temperature or possibly chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 36 | 25% |
| Total Fat 4.15g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 236mg | 10% |
| Potassium 532mg | 15% |
| Total Carbs 27.28g | 7% |
| Dietary Fiber 6.1g | 20% |
| Sugars 19.93g | 13% |
| Protein 2.6g | 4% |
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