Beet-Orange-Apple Salad Recipe


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

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

  • 1 1/2lb Fresh Beets With Greens (About 1 Bunch)
  • 1lg Orange
  • 2 Unpeeled Granny Smith Apples Thinly Sliced
  • 1tb Olive Oil
  • 1tb Raspberry Vinegar
  • 1/2ts Sugar
  • 1/4ts Salt
  • 1cl Garlic Minced
  • 2tb Unsalted Sunflower Seeds Toasted

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