recipe

[Guest guest]

Beet, Orange and Apple Salad

 

 

1 1/2 pounds beets

2 cups shredded beet greens

1 large orange

2 Granny Smith apples - peeled,cored &

sliced

1 tablespoon olive oil

1 tablespoon raspberry vinegar

1/2 teaspoon white sugar

1/4 teaspoon salt

1 clove garlic, minced

2 tablespoons unsalted sunflower

seeds, toasted

 

 

Wash and dry beet roots and greens. Shred

greens to

measure 2 cups and set aside.

Place beets in a sauce pan with enough water

to cover.

Bring to boil, cover, reduce heat and simmer

for 20

minutes or until tender. Drain and allow to

cool.

Trim and peel off skins; cut into 8 wedges.

Peel and section orange. In a bowl, combine

orange

sections, beets and apples.

Whisk together olive oil, vinegar, sugar,

salt and

garlic. 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.

 

 

Makes 4 servings

 

 

Nutrition Info

Servings Per Recipe: 4

Amount Per Serving

Calories: 178

Total Fat: 4.7g

Cholesterol: 0mg

Sodium: 306mg

Total Carbohydrates: 33.7g

Dietary Fiber: 6.7g

Protein: 4g