Here’s a colorful salad that uses the beet greens and the beets, along with crisp apple slices, tangy orange sections and crunchy sunflower seeds. It’s got it all.
- 1 ½ lbs. beets
- 2 cups shredded beet greens
- 1 large orange
- 2 Granny Smith apples - peeled, cored and sliced
- 1 Tbsp. olive oil
- 1 Tbsp. raspberry vinegar
- ¼ tsp. salt
- 1 clove garlic, minced
- 2 Tbsp. unsalted sunflower seeds, toasted
- Wash and dry beet roots and greens. 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.
- Shred beet greens to measure 2 cups and set aside.
- 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 ½ cup beet greens on each of four plates. Top with beet mixture, sprinkle with sunflower seeds and 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.
Overnight oatmeal is a piece of cake, and oatmeal is a great food to include in a heart-healthy diet. The only thing to watch out for is added sugar: many of us like our oatmeal covered in sugar. This recipe uses carrots and raisins and spice to minimize the need for sugar while keeping the flavor and texture high. It does include maple syrup, but you can leave the maple syrup out without hurting the flavor if you want to balance the nutrition a bit better.