Instructions: Coarsely shred beet greens to measure 2 c. Set aside. Leave root & 1 inch of stem on 2 beets, reserving remaining beets for another time. Scrub with a brush & set aside. Place beets in a small saucepan & add water to cover & bring to a boil. Cover, reduce heat & simmer 20 min. Or until tender.

Drain & let cool. Trim off beet stems & roots & rub off skins. Cut each beet into 8 wedges. Set aside. Peel & section orange over a medium bowl, reserving juice & membranes; set sections aside. Squeeze membranes over bowl to extract juice. Discard membranes. Add orange sections, beets & apples. Toss gently & set aside. Combine oil, vinegar, sugar, salt & garlic in a jar. Cover & pour over beet mixture. Toss well. Arrange 1/2 c. Shredded beet greens on each of 4 salad plates.

Top with beet mixture; sprinkle with sunflower seeds. Serve at room temperature or chilled.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.