Beet-Orange-Apple Salad

• 1 1/2 lb. fresh beets with greens (about 1 bunch)
• 1 large orange
• 2 unpeeled Granny Smith apples, thinly sliced
• 1 Tbsp. olive oil
• 1 Tbsp. raspberry vinegar
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1 clove garlic, minced
• 2 Tbsp. unsalted sunflower seeds, toasted

1. Coarsely shred beet greens to measure 2 cups; set aside.
2. Leave root and 1-inch of stem on 2 beets, reserving remaining beets for another time.
3. Scrub with a brush and set aside.
4. Place beets in a small saucepan and add water to cover and bring to a boil.
5. Cover, reduce heat and simmer 20 minutes or until tender.
6. Drain and let cool.
7. Trim off beet stems and roots and rub off skins.
8. Cut each beet into 8 wedges.
9. Set aside.

fresh beets with greens, orange, apples, olive oil, raspberry vinegar, sugar, salt, clove garlic, sunflower seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526814 (may not work)