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Reviewed: Aug. 22, 2008

Husband loves this salad!

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Reviewer:

dtessman


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Reviewed: Apr. 13, 2008

I make this using half golden beets and half red, and I only cook them to tender-crisp stage. I like to replace some of the beet greens with watercress, and often substitute tangerines for the orange. Of special note, I double the dressing ingredients, and toss all together. For a nice Asian style dressing version, try seasoned rice wine vinegar (substituted for raspberry vinegar) with cayenne flakes and a touch of sesame oil. For variety, my favorite add-ins are dried cranberries, pine nuts, and seasoned ramen noodles.

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3 users found this review helpful

Reviewer:

therese of the bluegrass

	Cooking Level: Expert
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Reviewed: Mar. 7, 2008

very good flavors. i was absent minded and forgot the garlic. still tasted yummy! i made this for myself & my 16-month old baby. he didn't like the beets & wouldn't touch the oranges & apples b/c they were red! he just ate the sunflower seeds & i quickly added un-beeted orange slices to his plate. =)

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Reviewer:

trollmother

	Cooking Level: Intermediate
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Reviewed: Jan. 31, 2008

Obviously, I did not like this recipe. Too many beets for the apple and orange. I would put more orange in, leave the apple the same and cut the beets in half. The dressing was good. The apples soaked up the dressing and that was tasty. I have another beet recipe I "should" post and share that I like much better and is easier to prepare.

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3 users found this review helpful

Reviewer:

BETHS1

	Cooking Level: Expert
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Reviewed: Sep. 20, 2006

Awesome

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4 users found this review helpful

Reviewer:

Spiritwoman


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Reviewed: Jul. 12, 2006

Surprisingly good! A different way to use the beets in my garden; looks like a restaurant salad on the plate. The toasted walnuts makes the salad.

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4 users found this review helpful

Reviewer:

MUSICMOM20785


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Reviewed: May 18, 2005

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.

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13 users found this review helpful

Reviewer:

Meandmsjones

	Cooking Level: Intermediate Home Town: Minocqua, Wisconsin, USA
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Reviewed: Dec. 12, 2004

This salad is a big hit where ever I take it any time of the year.

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8 users found this review helpful

Reviewer:

KRISTENGELLER


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Reviewed: Feb. 10, 2004

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.

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59 users found this review helpful

Reviewer:

ABoston

	Cooking Level: Intermediate Home Town: Tifton, Georgia, USA Living In: Manhattan Beach, California, USA
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Reviewed: Dec. 12, 2003

Very yummy! Great for one of the first spring days. It was a little heavy on the apple, and not so much on the beets and oranges, but that is certainly something that's easy enough to adjust. The dressing was just the right amount too!

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10 users found this review helpful

Reviewer:

CATE747


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Reviewed: Dec. 12, 2003

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.

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15 users found this review helpful

Reviewer:

APATGE


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