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 feasible to follow the history of recipes far back into history, in truth as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe found, according to experts is a series of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Later on, in Roman times 25BC a man called Apicius compiled a few scripts describing recipes prepared by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius also informs us how the ancient chefs used many spices, including some familiar names such as basil, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from the East, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused a surge in books on cookery, most of which are now in private libraries. By the arrival of the 1900s, recipe publications are in great demand, mostly as a result of increased literacy, more free time and disposable income. Like it or not, the introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Beet Orange Apple Salad recipe.
