Beet-Orange-Apple Salad
Fresh beets, tart Granny Smith apples, and juicy orange segments tossed with raspberry vinegar dressing and topped with sunflower seeds. A vibrant, earthy salad served on a bed of beet greens.
YIELD
4 servingsPREP
40 minCOOK
20 minREADY
60 minThis salad is a stunner on the plate and even better on the palate.
Earthy roasted beets meet the bright pop of fresh orange segments and crisp Granny Smith apple slices, all brought together by a light raspberry vinegar dressing with a whisper of garlic.
Served over tender beet greens and finished with a scattering of sunflower seeds, every forkful delivers crunch, sweetness, and tang in one bite.
It works beautifully as a light lunch or an elegant starter when you want something that looks like it took hours but comes together in about an hour.
Kitchen Tips
- Use the greens! Don’t toss those beet tops. They’re packed with flavor and make a natural bed for the salad, saving you from buying extra greens.
- Cool beets faster by running them under cold water after simmering. The skins slip right off.
- Make it ahead: The beet mixture actually improves after marinating in the fridge for an hour or two. Just add the sunflower seeds right before serving so they stay crunchy.
Ingredients
Directions
Coarsely shred beet greens to measure 2 cup 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 ½ cup shredded beet greens on each of 4 salad plates.
Top with beet mixture; sprinkle with sunflower seeds.
Serve at room temperature or chilled.
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