Beet-Orange-Apple Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh beets with greens (about 1 bunch)
1		Orange (large)
2		Unpeeled granny smith
		Apples - thinly sliced
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Raspberry vinegar
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Salt
10		Garlic - minced
2 tablespoons	30ml	Unsalted sunflower seeds
		Toasted

Recipe Instructions

Coarsely shred beet greens to measure 2 c. Set aside. Leave root and 1 inch of stem on 2 beets, reserving remaining beets for another time. Scrub with a brush and set aside. Place beets in a small saucepan and add water to cover and bring to a boil. Cover, reduce heat and simmer 20 min. Or until tender.

Drain and let cool. Trim off beet stems and roots and rub off skins. Cut each beet into 8 wedges. Set aside. Peel and section orange over a medium bowl, reserving juice and membranes; set sections aside. Squeeze membranes over bowl to extract juice. Discard membranes.

Add orange sections, beets and apples. Toss gently and set aside. Combine oil, vinegar, sugar, salt and garlic in a jar. Cover and 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.

Source:
Miriam Podcameni Posvolsky

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