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Beet, Orange, and Apple Salad

Two Stars Guiding Stars
  • Servings:

    4 (359 g) as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    40 minutes

Ingredients

This colorful salad uses the beet greens and the beets, along with crisp apple slices, tangy orange sections and crunchy sunflower seeds.  It's a robust, wonderful mix of flavors that's perfect for use of seasonal produce in early winter. Tip: If you don't have raspberry vinegar, don't sweat it: use your favorite sweet salad vinegar, like balsamic or sherry, instead.
1 1/2 lbs. beets
2 cups torn beet greens
1 large orange, peeled and sectioned
2 Granny Smith apple, peeled and sliced
1 Tbsp. olive oil
1 Tbsp. raspberry vinegar
1/4 tsp. salt
1 clove garlic, minced
2 Tbsp. unsalted sunflower seeds, toasted
Beet, Orange, and Apple Salad

Directions

1. Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer until tender (20-30 minutes). Drain and allow to cool. Trim and peel off beet skins; cut into wedges.
2. In a bowl, combine orange sections, beets and apples.
3. Whisk together olive oil, vinegar, salt and garlic. Pour over beet mixture and toss well.
4. Serve out greens and top with beet mixture, sprinkle with sunflower seeds to serve.

Nutrition

Nutritional Facts
Servings 4 (359 g)
Base Nutrients
Calories 216 kcal (11%)
Calories from Fat 57 kcal (0%)
Total Fat 6 g (10%)
Saturated Fat 1 g (4%)
Cholesterol 0 mg (0%)
Sodium 322 mg (13%)
Total Carbohydrates 40 g (13%)
Dietary Fiber 10 g (39%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C 44 mg (49%)
Minerals
Calcium 78 mg (6%)
Iron 2 mg (13%)
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