Served at room temperature or chilled, this salad features fresh beets and their greens, oranges, and apples topped with a lovely raspberry vinaigrette.
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.