Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Fresh beets with greens (about 1 bunch)

  2. 1 Orange (large)

  3. 2 Unpeeled granny smith

  4. Apples - thinly sliced

  5. 1 tablespoon 15ml Olive oil

  6. 1 tablespoon 15ml Raspberry vinegar

  7. 1/2 teaspoon 2 1/2ml Sugar

  8. 1/4 teaspoon 1 1/3ml Salt

  9. 10 Garlic - minced

  10. 2 tablespoons 30ml Unsalted sunflower seeds

  11. Toasted

Instructions Jump to Ingredients ↑

  1. Coarsely shred beet greens to measure 2 c. Set aside. Leave root and 1 inch of stem on 2 beets, reserving remaining beets for another time. Scrub with a brush and set aside. Place beets in a small saucepan and add water to cover and bring to a boil. Cover, reduce heat and simmer 20 min. Or until tender.

  2. Drain and let cool. Trim off beet stems and roots and rub off skins. Cut each beet into 8 wedges. Set aside. Peel and section orange over a medium bowl, reserving juice and membranes; set sections aside. Squeeze membranes over bowl to extract juice. Discard membranes.

  3. Add orange sections, beets and apples. Toss gently and set aside. Combine oil, vinegar, sugar, salt and garlic in a jar. Cover and pour over beet mixture. Toss well. Arrange 1/2 c. Shredded beet greens on each of 4 salad plates.

  4. Top with beet mixture; sprinkle with sunflower seeds. Serve at room temperature or chilled.


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