This is a colorful and delicious autumn salad.
Original recipe makes 4 servings
Ingredients
1 1/2 pounds beets
2 cups shredded beet greens
1 large orange
2 Granny Smith apples – peeled, cored and 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
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PREP
20 mins
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COOK
20 mins
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READY IN
40 mins
Directions
- 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.
Nutrition
Calories: 165 kcal
Carbohydrates: 32.4 g
Cholesterol: 0 mg
Fat: 3.9 g
Fiber: 6.3 g
Protein: 3.7 g
Sodium: 306 mg