Ingredients
- 1 1/2 beets with greens (fresh)
- 1 bunch
- 1 orange
- 18 gr sunflower seeds (unsalted toasted)
- 16 ml raspberry vinegar
- 16 ml olive oil
- 2 gr sugar
- 1 gr salt
- 2 slices unpeeled granny smith apples thinly (sliced)
- some garlic
Coarsely Shred Beet Greens To Measure 2 C. Set Aside. Leave Root & 3 cm 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 Min. OR Until Tender. Drain & Let Cool. Trim Off Beet Stems & Roots & Rub Off Skins. Cut Each Beet Into 8 Wedges. Set 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 half C. Shredded Beet Greens On Each Of 4 Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve At Room Temperature OR Chilled.
