Beet, Orange, and Apple Salad

Inspiration:
Tim's newfound love of beets and allrecipes.com

Ingredients:

• 1 1/2 pounds beets
• 2 cups shredded beet greens
• 1 large orange
• 2 Granny Smith apples - peeled, cored
• and sliced
• 1 tablespoon olive oil
• 1 tablespoon raspberry vinegar
• 1/2 teaspoon white sugar
• 1/4 teaspoon salt
• 1 clove garlic, minced
• 2 tablespoons unsalted sunflower seeds, toasted

Instructions:

1. Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
2. Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
3. Trim and peel off skins; cut into 8 wedges.
4. Peel and section orange. In a bowl, combine orange sections, beets and apples.
5. Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
6. Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

Notes: Loved this recipe. It's not for beginners--kind of time consuming--but it's delicious. Next time I'll double the dressing recipe and keep the salad ingredients the same. I may also add in an extra orange.

Tim's Rating: 9/10
Liz's Rating: 9/10

Katie's Apple Spice Cookie Bars

Inspiration/Ingredients/Instructions:
The fabulous Katie. Her blog is one of the first I started to follow, and it's fantastic!

Katie's Apple Spice Cookie Bars

Tim's Rating: 9/10
Liz's Rating: 8.5/10

Moosewood's Apple-Celery En Bleu

Inspiration:
The first fresh apples of the season!
and
Moosewood Restaurant Cooks at Home

Ingredients:

• 1 sweet, crunchy apple (Empire, Mutsu, or I used Zesta)
  
• 2-3 celery stalks
• 1/3 cup crumbled blue or Roquefort Cheese
• 2 servings of salad greens
• 1 Tbsp balsamic vinegar or fresh lemon juice
• 1 Tbsp olive oil
• 1 tsp honey
• Salt and ground black pepper to taste

Instructions:

1. Core the apple and cut it into 1/2-inch pieces. Thinly slice the celery. Combine the apples, celery, and crumbled cheese in a serving bowl. Add the greens to the bowl.
2. In a cup, use a fork to whisk together the vinegar or lemon juice, oil, and honey.
3. Pour the dressing over the salad, toss well, and add salt and pepper to taste. Serve immediately.

Tim's Note: Don't pair with shiraz wine. The flavors don't complement each other. :)

Liz's Rating: 8/10
Tim's Rating: 8/10