Coarsely shred beet greens to measure 2 c. Set aside. Leave root &
1" 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 minutes or until tender. Drain & let cool. Trim off beet stems &
roots & rub off skins. Cut each beet into 8 wedges. Aet 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.
