Beet-orange-apple salad
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Beet-orange-apple salad
Last updated 6/12/2012 1:08:16 AM. Recipe ID 34684. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Beet-orange-apple salad
 Categories: Salads
      Yield: 4 Servings
  1 1/2 lb Fresh Beets With Greens
           (About 1 Bunch)
      1 lg Orange
      2    Unpeeled Granny Smith
           Apples Thinly Sliced
      1 tb Olive Oil
      1 tb Raspberry Vinegar
    1/2 ts Sugar
    1/4 ts Salt
      1 cl Garlic Minced
      2 tb Unsalted Sunflower Seeds
  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. Serve At Room Temperature OR Chilled.
   (Fat 6, Chol. 0)

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 34684 (Apr 03, 2005)

[an error occurred while processing this directive]