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Beet-Orange-Apple SaladRecipe : Beet-Orange-Apple Salad
Procedure :
1 1/2 lb Fresh Beets With Greens (About 1 Bunch) 1 lg Orange 2 Unpeeled Granny Smith Apples 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 Inch 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 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) |
