{soups-salads-and-salad-dressings} BEET ORANGE APPLE SALAD

 

BEET ORANGE APPLE SALAD

 

    1 1/2   lb           Fresh Beets With Greens

                         (About 1 Bunch)

    1       lg           Orange

    2                    Unpeeled Granny Smith

                         Apples Thinly Sliced

    1       tb           Olive Oil

    1       tb           Raspberry Vinegar

      1/2   ts           Sugar

      1/4   ts           Salt

    1       cl           Garlic Minced

    2       tb           Unsalted Sunflower Seeds

                         Toasted

 

   Coarsely Shred Beet Greens To Measure 2 C. Set Aside.  Leave Root & 1 Inch

   Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With

   A Brush & Set Aside.  Place Beets in A Small Saucepan & Add Water To Cover

   & Bring To A Boil.  Cover, Reduce Heat & Simmer 20 Min. OR Until Tender.

   Drain & Let Cool.  Trim Off Beet Stems & Roots & Rub Off Skins. Cut Each

   Beet Into 8 Wedges. Set Aside.

     Peel & Section Orange Over A Medium Bowl, Reserving Juice & Membranes;

   Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard

   Membranes.  Add Orange Sections, Beets & Apples. Toss Gently & Set Aside.

     Combine Oil, Vinegar, Sugar, Salt & Garlic in A Jar. Cover & Pour Over

   Beet Mixture.  Toss Well. Arrange 1/2 C. Shredded Beet Greens On Each Of 4

   Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve

   At Room Temperature OR Chilled.  Enjoy.  Marilyn.

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