Ingredients
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1 ½ pounds beets
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2 cups shredded beet greens
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1 large orange, peeled and sectioned
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2 Granny Smith apples - peeled, cored and sliced
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1 tablespoon olive oil
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1 tablespoon raspberry vinegar
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½ teaspoon white sugar
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¼ teaspoon salt
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1 clove garlic, minced
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2 tablespoons unsalted sunflower seeds, toasted
Directions
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Wash and dry beets 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 a boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
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Trim and peel skins off beets; cut into 8 wedges.
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Combine orange sections, beets, and apples in a bowl.
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Whisk olive oil, vinegar, sugar, salt and garlic together in a bowl; pour over beet mixture and toss well.
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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 |
| 4g | Fat |
| 32g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 165 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 3% |
| Sodium 306mg | 13% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 6g | 23% |
| Total Sugars 25g | |
| Protein 4g | 7% |
| Vitamin C 38mg | 42% |
| Calcium 69mg | 5% |
| Iron 2mg | 9% |
| Potassium 786mg | 17% |
* 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.
