| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh Beets With Greens |
|
|
(About 1 Bunch) |
| 1 |
lg |
Orange |
| 2 |
|
Unpeeled Granny Smith |
|
|
Apples Thinly Sliced |
| 1 |
tb |
Olive Oil |
| 1 |
tb |
Raspberry Vinegar |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
cl |
Garlic Minced |
| 2 |
tb |
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)
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”