*  Exported from  MasterCook  *

                         Beet-Orange-Apple Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   lb           Fresh beets with greens
                        - (about 1 bunch)
   1       lg           Orange
   2                    Granny smith apples --
                        - unpeeled, thinly sliced
   1       tb           Olive oil
   1       tb           Raspberry vinegar
     1/2   ts           Sugar
     1/4   ts           Salt
   1       cl           Garlic -- minced
   2       tb           Unsalted sunflower seeds --
                        - toasted

  Coarsely shred beet greens to measure 2 c. Set aside. Leave root &
  1" of stem on 2 beets, reserving remaining beets for another time.
  Scrub with a brush & set aside. Place beets in a small saucepan &
  add water to cover & bring to a boil. Cover, reduce heat & simmer
  20 minutes or until tender. Drain & let cool. Trim off beet stems &
  roots & rub off skins. Cut each beet into 8 wedges. Aet aside.

  Peel & section orange over a medium bowl, reserving juice & membranes;
  set sections aside. Squeeze membranes over bowl to extract juice. 
  Discard membranes. Add orange sections, beets & apples. Toss gently
  & set aside.

  Combine oil, vinegar, sugar, salt & garlic in a jar. Cover & 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.

  Fat 6, Chol. 0
 

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