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Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::4
Ingredients
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1 ½ pounds beets
2 cups shredded beet greens
1 large orange, peeled and sectioned
2 Granny Smith apples – peeled, cored and sliced
1 tablespoon olive oil
1 tablespoon raspberry vinegar
½ teaspoon white sugar
¼ teaspoon salt
1 clove garlic, minced
2 tablespoons unsalted sunflower seeds, toasted
Directions
Wash and dry beets and greens. Shred greens to measure 2 cups and set aside.
Place beets in a sauce pan with enough water to cover. Bring to a boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
Trim and peel skins off beets; cut into 8 wedges.
Combine orange sections, beets, and apples in a bowl.
Whisk olive oil, vinegar, sugar, salt and garlic together in a bowl; pour over beet mixture and toss well.
Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.