This nutrient rich colourful salad is dressed with a delicious vinaigrette and spooned onto a bed of shredded beetroot leaves.
I made this for a dinner party of 16 and it was a resounding success. I followed the recipe exactly, but I later experimented and can make the following suggestions: 1. Instead of fresh oranges, use either canned mandarin oranges or fresh mango. 2. add some fresh arugula-- it's natural peppery taste really adds to the salad. 3. Slice the apples as thin as you possibly can. 4. Use spanish almonds or hazelnuts instead of sunflower seeds. 5. Use both golden and red beets. 6. Add some caramalized onions. To serve 16, I used one medium red onion sliced in 1/4" slices, brushed with olive oil, layered on a baking sheet and roasted in the oven at the same time I roasted the beets. It took about 15-20 minutes. The roasting brings out the natural sweetness of the onions, and they are not at all overpowering or onion-y. 7. Toss greens and the dressing, then add the beets and the warm ingredients at the last minute. 8. Don't make extra because this salad does not save well overnight. - 19 May 2003 (Review from Allrecipes US | Canada)
This is a great summer salad. I grew some beets for the first time and had a couple of apples and an orange sitting around and this recipe was perfect! Light and wonderful in our summer heat. It went perfect with a small stuffed flank steak and a glass of red wine. - 29 Jun 2000 (Review from Allrecipes US | Canada)
I used only one apple, and half the amount of garlic. I would cut the orange slices in half next time I make it - and double the amount of dressing to have extra. The greens were "dry" with the dressing only on the fruits. Excellent yummy salad full of great antioxidants. - 18 May 2005 (Review from Allrecipes US | Canada)