First, wash the beet roots and greens. Slice the greens to measure 2 cups and set them aside at room temperature.
Take a medium or large sauce pan and place the two cups of beets in it. Now, pour in water until the beets are well covered. Cover the sauce pan and place it on your stove over medium heat. Once the boiling process starts, slow down the heat, simmering for 15 to 20 seconds or until soft. Drain them with a large strainer and set aside to cool.
Once the beets are cool enough to handle, trim them well, peel off skins smoothly and cut them into at least eight equal wedges.
Peel one large fresh orange and remove its seeds.
Now, place the orange slices in a salad bowl and top them with the beet wedges and 2 well peeled and cored apples.
Note: Cut the apples into equal medium slices before adding them to the bowl.
Place 1 tablespoon of olive oil, 1 tablespoon of raspberry vinegar, 1/2 teaspoon of white sugar, 1/4 teaspoon of salt and 1 clove of fresh garlic in another medium bowl. Whisk them together with a large spoon.
Pour it over the beet mixture in the salad bowl and mix them well with a whisk.
Grasp a large salad plate and arrange ½ cup of beet greens in a fine order.
Gently top it with the beet mixture.
Sprinkle with 2 tablespoons of toasted sunflower seeds.
Note: Do not add salt to the sunflower seeds while toasting them.
Serve with four salad bowels or plates. Enjoy!