Post by marlaoh on Oct 18, 2004 8:18:30 GMT -6
Beet, Orange and Apple Salad
What a nice, colorful salad. Thick wedges of cooked beets, thinly sliced apples and orange sections are dressed with a delicious vinaigrette and spooned onto a bed of shredded beet greens.
Serves 4 servings
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Calories: 193.15
Calories from Fat: N/A
Total Fat: 4.72 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 33.70 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 3.97 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1.5 pounds beets
2 cups shredded beet greens
1 large orange
2 Granny Smith apples - peeled, cored and sliced
1 tablespoon olive oil
1 tablespoon raspberry vinegar
0.5 teaspoon white sugar
0.25 teaspoon salt
1 clove garlic, minced
2 tablespoons unsalted sunflower seeds, toasted
Directions
1. Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
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.
3. Trim and peel off skins; cut into 8 wedges.
4. Peel and section orange. In a bowl, combine orange sections, beets and apples.
5. Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
6. Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
What a nice, colorful salad. Thick wedges of cooked beets, thinly sliced apples and orange sections are dressed with a delicious vinaigrette and spooned onto a bed of shredded beet greens.
Serves 4 servings
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Calories: 193.15
Calories from Fat: N/A
Total Fat: 4.72 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 33.70 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 3.97 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1.5 pounds beets
2 cups shredded beet greens
1 large orange
2 Granny Smith apples - peeled, cored and sliced
1 tablespoon olive oil
1 tablespoon raspberry vinegar
0.5 teaspoon white sugar
0.25 teaspoon salt
1 clove garlic, minced
2 tablespoons unsalted sunflower seeds, toasted
Directions
1. Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
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.
3. Trim and peel off skins; cut into 8 wedges.
4. Peel and section orange. In a bowl, combine orange sections, beets and apples.
5. Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
6. Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.