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.
Ingredients
- 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
Instructions
- 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.
No additional notes for this recipe.
Score Breakdown
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