Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
Ingredients
Directions
Wash and dry beets and greens. Shred greens to measure 2 cups and set aside.
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.
Trim and peel skins off beets; cut into 8 wedges.
Combine orange sections, beets, and apples in a bowl.
Whisk olive oil, vinegar, sugar, salt and garlic together in a bowl; pour over beet mixture and toss well.
Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
Nutrition Facts (per serving)
| 165 | Calories |
| 4g | Fat |
| 32g | Carbs |
| 4g | Protein |
