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Beet, Orange, and Apple Salad
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
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Beet, Orange, and Apple Salad

Beet, Orange, and Apple Salad

Beet, Orange, and Apple Salad
Two Stars Guiding Stars
  • Servings:4 (359 g)
  • Prep Time:10 minutes
  • Cook Time:40 minutes
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.