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Beet-Orange-Apple Salad

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YIELD

4 servings

PREP

40 min

COOK

20 min

READY

60 min

Ingredients

1 ½ 680.4
POUNDS G BEETS
fresh, with greens
1 1
LARGE LARGE ORANGES
2 2
EACH GRANNY SMITH APPLES
un, thinly sliced
1 15
TABLESPOON ML OLIVE OIL
1 15
TABLESPOON ML RASPBERRY VINEGAR
½ 2.5
TEASPOON ML SUGAR
¼ 1.3
TEASPOON ML SALT
1 1
CLOVE CLOVE GARLIC
minced
2 3E+1
TABLESPOONS ML SUNFLOWER SEEDS
unsalted,

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 164 23% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 279mg 12%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 22%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 56%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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