This beet and orange salad is a nice, colorful salad. Wedges of cooked beets, sliced apples, and orange sections are dressed with a delicious vinaigrette and spooned onto a bed of shredded beet greens.
Ingredients
- ½ pounds beets: 1 piece
- beet greens: 2 cups (shredded)
- orange, peeled and sectioned: 1 piece
- Granny Smith apples - peeled, cored and: 2 piece (sliced)
- olive oil: 1 Tbsp
- raspberry vinegar: 1 Tbsp
- white sugar: 0.5 tsp
- salt: 0.25 tsp
- clove garlic: 1 piece (minced)
- unsalted sunflower seeds: 2 Tbsp (toasted)
Metric Conversion
Stages of cooking
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Wash and dry beets and greens. Shred greens to measure 2 cups and set aside.
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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.
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Trim and peel skins off beets; cut into 8 wedges.
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Combine orange sections, beets, and apples in a bowl.
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Whisk olive oil, vinegar, sugar, salt and garlic together in a bowl; pour over beet mixture and toss well.
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Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
