| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh Beets With Greens |
| About 1 Bunch | ||
| 1 | Orange | |
| 2 | Unpeeled Granny Smith | |
| Apples Thinly Sliced | ||
| 1 | T | Olive Oil |
| 1 | T | Raspberry Vinegar |
| 1/2 | t | Sugar |
| 1/4 | t | Salt |
| 1 | Garlic Minced | |
| 2 | T | Unsalted Sunflower Seeds |
| Toasted |
INSTRUCTIONS
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 1/2 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)
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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 72
Total Fat: 8.4g
Cholesterol: 0mg
Sodium: 288.8mg
Potassium: 149.3mg
Carbohydrates: 27.5g
Fiber: 2.8g
Sugar: 10.1g
Protein: 4.6g