Beet-Orange Salad
- Yield: servings
Ingredients
- 1pound beets
- 1/4cup olive oil
- 2tablespoons sherry vinegar
- 2tablespoons chopped chives
- -- Salt and pepper
- 1bunch arugula
- 2-- segmented blood oranges
Instructions
- Boil beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice.
- Toss with olive oil, sherry vinegar, chopped chives, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.
From Food Network Magazine 1,000 Easy Recipes by Food Network Magazine. Copyright ©2012 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved.