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