Categories: Salads 
      Yield: 4 servings 
  
  1 1/2 lb Fresh Beets With Greens             1 tb Raspberry Vinegar 
           (About 1 Bunch)                   1/2 ts Sugar 
      1 lg Orange                            1/4 ts Salt 
      2    Unpeeled Granny Smith               1 cl Garlic Minced 
           Apples Thinly Sliced                2 tb Unsalted Sunflower Seeds 
      1 tb Olive Oil                                Toasted 
  
  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. 
   (Fat 6, Chol. 0)