Beet-orange-apple salad
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Beet-orange-apple salad
  Salad  
Last updated 6/12/2012 1:08:16 AM. Recipe ID 34684. Report a problem with this recipe.
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      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
           Toasted
 
  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)
 




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Recipe ID 34684 (Apr 03, 2005)

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