Beet, Orange and Apple Salad

Name: Beet, Orange and Apple Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 ½ pounds beets; 2 cups shredded beet greens; 1 large orange; 2 medium (2-3/4" dia) (approx 3 per lb)s Granny Smith apples - peeled, cored and sliced; 1 tablespoon olive oil; 1 tablespoon raspberry vinegar; ½ teaspoon white sugar; ¼ teaspoon salt; 1 clove garlic, minced; 2 tablespoons unsalted sunflower seeds, toasted

Rating: 4.33 stars

57 Ratings
44 Reviews
5 Photos

This is a colorful and delicious autumn salad.

By Barrett

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Recipe Summary

prep:

20 mins

cook:

20 mins

total:

40 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.

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Step 2

Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
Step 3

Trim and peel off skins; cut into 8 wedges.
Step 4

Peel and section orange. In a bowl, combine orange sections, beets and apples.
Step 5

Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
Step 6

Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

Nutrition Facts

Per Serving:

165 calories; protein 3.7g 7% DV; carbohydrates 32.4g 11% DV; fat 3.9g 6% DV; cholesterolmg; sodium 306.3mg 12% DV. Full Nutrition

Reviews (44)

Most helpful positive review

ABoston

02/10/2004

I made this for a dinner party of 16 and it was a resounding success. I followed the recipe exactly but I later experimented and can make the following suggestions: 1. Instead of fresh oranges use either canned mandarin oranges or fresh mango. 2. add some fresh arugula-- it's natural peppery taste really adds to the salad. 3. Slice the apples as thin as you possibly can. 4. Use spanish almonds or hazelnuts instead of sunflower seeds. 5. Use both golden and red beets. 6. Add some caramalized onions. To serve 16 I used one medium red onion sliced in 1/4" slices brushed with olive oil layered on a baking sheet and roasted in the oven at the same time I roasted the beets. It took about 15-20 minutes. The roasting brings out the natural sweetness of the onions and they are not at all overpowering or onion-y. 7. Toss greens and the dressing then add the beets and the warm ingredients at the last minute. 8. Don't make extra because this salad does not save well overnight. Read More

Helpful

(183)

Most helpful critical review

BETHS1

02/01/2008

Obviously I did not like this recipe. Too many beets for the apple and orange. I would put more orange in leave the apple the same and cut the beets in half. The dressing was good. The apples soaked up the dressing and that was tasty. I have another beet recipe I "should" post and share that I like much better and is easier to prepare. Read More

Helpful

(19)

57 Ratings

5 star values: 30
4 star values: 21
3 star values: 3
2 star values: 1
1 star values: 2

Reviews: Most Helpful

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ABoston

02/10/2004

Helpful

(183)

APATGE

12/12/2003

This is a great summer salad. I grew some beets for the first time and had a couple of apples and an orange sitting around and this recipe was perfect! Light and wonderful in our summer heat. It went perfect with a small stuffed flank steak and a glass of red wine. Read More

Helpful

(47)

Meandmsjones

05/18/2005

I used only one apple and half the amount of garlic. I would cut the orange slices in half next time I make it - and double the amount of dressing to have extra. The greens were "dry" with the dressing only on the fruits. Excellent yummy salad full of great antioxidants. Read More

Helpful

(42)

Linda Lu Cannon

01/16/2009

Someone said "this is the perfect summer recipe" but I disagree. This is perfect for autumn or winter there are way more exciting fresh things in summer than beets and apples! In fact I served this as an appetizer to Thanksgiving and it was HUGE people came back for more salad instead of turkey. I tweaked it: 1. I used canned beets! I drained and sliced into strips. 2. Added arugula and some butter lettuce to beet greens. 3. Used walnuts instead of sunflower seeds. 4. Topped with crumbled goat cheese. 4. Used mandarins the kind that are so sweet aroudn the holidays. Again this is most definitely an autumn winter salad perfect for holiday entertaining. Read More

Helpful

(35)

CATE747

12/12/2003

Very yummy! Great for one of the first spring days. It was a little heavy on the apple and not so much on the beets and oranges but that is certainly something that's easy enough to adjust. The dressing was just the right amount too! Read More

Helpful

(32)

therese of the bluegrass

04/13/2008

I make this using half golden beets and half red and I only cook them to tender-crisp stage. I like to replace some of the beet greens with watercress and often substitute tangerines for the orange. Of special note I double the dressing ingredients and toss all together. For a nice Asian style dressing version try seasoned rice wine vinegar (substituted for raspberry vinegar) with cayenne flakes and a touch of sesame oil. For variety my favorite add-ins are dried cranberries pine nuts and seasoned ramen noodles. Read More

Helpful

(31)

MUSICMOM20785

07/12/2006

Surprisingly good! A different way to use the beets in my garden; looks like a restaurant salad on the plate. The toasted walnuts makes the salad. Read More

Helpful

(21)

BETHS1

01/31/2008

Helpful

(19)

alysnyder

09/20/2006

Awesome Read More

Helpful

(18)

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Nutritional Information

Beet, Orange and Apple Salad

Servings Per Recipe: 4
Calories: 164.8

% Daily Value *

protein: 7 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 25 %

sugars:

fat: 6 %

saturated fat: 3 %

cholesterol:

vitamin a iu: 30 %

niacin equivalents: 12 %

vitamin b6: 12 %

vitamin c: 63 %

folate: 35 %

calcium: 7 %

iron: 10 %

magnesium: 20 %

potassium: 22 %

sodium: 12 %

thiamin: 12 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.