Ingredients

• 1.5 pounds beets
• 2 cups shredded beet greens
• 1 large orange , peeled and sectioned
• 2 Grannys Smith apples - peeled , cored and sliced
• 1 tablespoon olive oil
• 1 tablespoon raspberry vinegar
• 0.5 teaspoons white sugar
• 0.25 teaspoons salt
• 1 clove garlic , minced
• 2 tablespoons unsalted sunflower seeds , toasted

Instructions

1. 1 Wash and dry beets and greens. Shred greens to measure 2 cups and set aside.
2. 2 Place beets in a sauce pan with enough water to cover. Bring to a boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
3. 3 Trim and peel skins off beets; cut into 8 wedges.
4. 4 Combine orange sections, beets, and apples in a bowl.
5. 5 Whisk olive oil, vinegar, sugar, salt and garlic together in a bowl; pour over beet mixture and toss well.
6. 6 Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

Nutrition per serving