Submitted by: Regina Galbick
Prep Time: 20 Minutes
Cook Time: 20 Minutes
This colorful salad is packed with nutrients. 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.
Wash and dry beets and their greens. Shred greens to measure 4 oz and set aside.
Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool. Trim and peel off skins; cut into wedges.
Peel and section orange. In a bowl, combine orange sections, beets and apples.
Whisk together olive oil, vinegar, coconut sugar, salt and garlic. Pour over beet mixture and toss well.
When serving, arrange beet greens on each salad plate. Top with beet mixture and sprinkle with sunflower seeds.