1 1/2 lb fresh beets with greens
1 (about 1 bunch)
1 large orange
2 unpeeled granny smith
1 apples thinly sliced
1 tbsp olive oil
1 tbsp raspberry vinegar
1/2 tsp sugar
1/4 tsp salt
1 cl garlic minced
2 tbsp unsalted sunflower seeds
1 toasted
Directions
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)
Servings: 4 servings
Beet-Orange-Apple Salad Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Salad; Vegetable
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions way back into ancient history, at least as far as the early Egyptians, and possibly even further. However, sadly, these ancient recipes were just basic pictorial recipes for preparing food.
As we move into The time of the romans around 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, entrees and desserts, a very modern way of dining. He also describes how the Roman chefs were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks like bay, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. The introduction of these new tastes caused an outbreak in recipe books, most of which are now in private collections. By the advent of the 20th century, cookery books were in high demand, mostly due to more people being able to read, people having more leisure time and being a little richer. |
We hope you enjoy this Beet Orange Apple Salad recipe.
