Beet-Orange-Apple Salad - cooking recipe

Ingredients

1 1/2 lb. fresh beets with greens (about 1 bunch)
1 large orange
2 unpeeled Granny Smith apples, thinly sliced
1 Tbsp. olive oil
1 Tbsp. raspberry vinegar
1/2 tsp. sugar
1/4 tsp. salt
1 clove garlic, minced
2 Tbsp. unsalted sunflower seeds, toasted

Preparation

Coarsely shred beet greens to measure 2 cups; set aside.
Leave root and 1-inch of stem on 2 beets, reserving remaining beets for another time.
Scrub with a brush and set aside.
Place beets in a small saucepan and add water to cover and bring to a boil.
Cover, reduce heat and simmer 20 minutes or until tender.
Drain and let cool.
Trim off beet stems and roots and rub off skins.
Cut each beet into 8 wedges.
Set aside.