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welovegod.org - Share Your Recipe!

Recipe Name: Beet-orange-apple Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 1/2 Pound(s) Fresh beets with greens
About 1 Bunch
1 Orange
2 Unpeeled Granny Smith
Apples Thinly Sliced
1 Tablespoon(s) Olive oil
1 Tablespoon(s) Raspberry vinegar
1/2 Teaspoon(s) Sugar
1/4 Teaspoon(s) Salt
1 Garlic minced
2 Tablespoon(s) 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
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)

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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