Recipe Details
Ingredients
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1 ½poundsbeets
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2cupsshredded beet greens
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1largeorange, peeled and sectioned
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2Granny Smith apples – peeled, cored and sliced
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1tablespoonolive oil
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1tablespoonraspberry vinegar
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½teaspoonwhite sugar
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¼teaspoonsalt
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1clovegarlic, minced
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2tablespoonsunsalted sunflower seeds, toasted
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories165 | |
| % 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.
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