This colorful salad uses the beet greens and the beets, along with crisp apple slices, tangy orange sections and crunchy sunflower seeds. It’s a robust, wonderful mix of flavors that’s perfect for use of seasonal produce in early winter. Tip: If you don’t have raspberry vinegar, don’t sweat it: use your favorite sweet salad vinegar, like balsamic or sherry, instead.
- 1 ½ lbs. beets
- 2 cups torn beet greens
- 1 large orange, peeled and sectioned
- 2 Granny Smith apple, peeled and sliced
- 1 Tbsp. olive oil
- 1 Tbsp. raspberry vinegar
- ¼ tsp. salt
- 1 clove garlic, minced
- 2 Tbsp. unsalted sunflower seeds, toasted
- Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer until tender (20-30 minutes). Drain and allow to cool. Trim and peel off beet skins; cut into wedges.
- In a bowl, combine orange sections, beets and apples.
- Whisk together olive oil, vinegar, salt and garlic. Pour over beet mixture and toss well.
- Serve out greens and top with beet mixture, sprinkle with sunflower seeds to serve.
|Amount per serving|
|% Daily Value*|
|Total Fat 6.5g||10%|
|Saturated Fat 1g||4%|
|Trans Fat 0g|
|Polyunsaturated Fat 2g|
|Monounsaturated Fat 3g|
|Total Carbohydrate 40g||13%|
|Dietary Fiber 9.5g||39%|
|Total Sugars 28g|
|Sugar Alcohol 0g|
|Other Carbohydrate 1g|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Beets, Apples, Oranges, Beet Greens, Sunflower Seeds, Balsamic Vinegar, Olive Oil, Garlic, Salt.
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