Rating: 4.5 stars
58 Ratings
  • 5 star values: 30
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

This is a colorful and delicious autumn salad.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • Trim and peel off skins; cut into 8 wedges.

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

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

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

Nutrition Facts

165 calories; protein 3.7g; carbohydrates 32.4g; fat 3.9g; sodium 306.3mg. Full Nutrition
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