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Colorful Beet, Orange, and Apple Salad with Raspberry Vinaigrette

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
4 servings
Salad
Colorful Beet, Orange, and Apple Salad with Raspberry Vinaigrette
Ingredients
  • 1 1/2 pounds beets
  • 2 cups shredded beet greens
  • 1 large orange
  • 2 Granny Smith apples - peeled, cored and sliced
  • 1 tablespoon olive oil
  • 1 tablespoon raspberry vinegar
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • 2 tablespoons unsalted sunflower seeds, toasted
Instructions
1
Clean and dry the beets and greens thoroughly. Chop the greens into 2-cup portions and set them aside for later use.
2
Put the beets in a saucepan with enough water to completely submerge them. Bring the mixture to a rolling boil, then cover it and lower the heat to a simmer for 20 minutes or until the beets are tender. Drain the water and let the beets cool down.
3
Remove the skin from the cooked beets by peeling it off; cut them into 8 wedges.
4
In a separate bowl, combine the chopped orange sections, beets, and apples together.
5
Mix together olive oil, vinegar, sugar, salt, and garlic in a separate bowl; pour this dressing over the beet mixture and toss everything together well.
6
Place 1/2 cup of chopped beet greens on each of four salad plates. Top the greens with the beet mixture, sprinkle some sunflower seeds over it, and serve immediately.