Beet Orange Apple Salad Recipe

• 1 1/2 lb fresh beets with greens (about 1 bunch)
• 1 lrg orange
• 2 x unpeeled granny smith apples thinly sliced
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. raspberry vinegar
• 1/2 tsp sugar
• 1/4 tsp salt
• 10 ml garlic chopped
• 2 Tbsp. unsalted sunflower seeds toasted

1. Coarsely shred beet greens to measure 2 c. Set aside.
2. Leave root & 1 inch of stem on 2 beets, reserving remaining beets for another time.
3. Scrub with a brush & set aside.
4. Place beets in a small saucepan & add in water to cover & bring to a boil.
5. Cover, reduce heat & simmer 20 minutes.
6. Or possibly till tender.
7. Drain & let cold.
8. Trim off beet stems & roots & rub off skins.
9. Cut each beet into 8 wedges.
10. Set aside.
11. Peel & section orange over a medium bowl, reserving juice & membranes; set sections aside.
12. Squeeze membranes over bowl to extract juice.
13. Throw away membranes.
14. Add in orange sections, beets & apples.
15. Toss gently & set aside.
16. Combine oil, vinegar, sugar, salt & garlic in a jar.
17. Cover & pour over beet mix.
18. Toss well.
19. Arrange 1/2 c. Shredded beet greens on each of 4 salad plates.
20. Top with beet mix; sprinkle with sunflower seeds.
21. Serve at room temperature or possibly chilled.

fresh beets with greens, orange, apples, extra virgin olive oil, raspberry vinegar, sugar, salt, garlic

Taken from cookeatshare.com/recipes/beet-orange-apple-salad-83103 (may not work)