Beet, Orange and Apple Salad
What a nice, colorful salad. Thick wedges of cooked beets, thinly sliced apples and orange sections are dressed with a delicious vinaigrette and spooned onto a bed of shredded beet greens.
Serves 4
Prep time: 20 minutes
Cook time: 20 minutes
Calories: 193.15
Calories from Fat: N/A
Total Fat: 4.72 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 33.70 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 3.97 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients:
1-1/2 pounds beets
2 cups shredded beet greens
1 large orange
2 Granny Smith apples - peeled, cored and sliced
1 tablespoon olive oil
1 tablespoon raspberry vinegar
1/2 teaspoon white sugar
1/4 teaspoon salt
1 clove garlic, minced
2 tablespoons unsalted sunflower seeds, toasted
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Wash and dry beet roots 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 boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
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Trim and peel off skins; cut into 8 wedges.
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Peel and section orange. In a bowl, combine orange sections, beets and apples.
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Whisk together olive oil, vinegar, sugar, salt and garlic. 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.
B-man 