Beet-Orange-Apple Salad

Yields:	4 servings
Rate this Recipe

Be the first to add a photo of this recipe!

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.

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. 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.

Top with beet mixture; sprinkle with sunflower seeds.

Serve at room temperature or chilled.

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

I tried this recipe but without the liqueur. It was very easy and it turned out great. stronghold3