Beet-Orange Salad

  • Yield servings


1 pound beets
1/4 cup olive oil
2 tablespoons sherry vinegar
2 tablespoons chopped chives
Salt and pepper
1 bunch arugula
2 segmented blood oranges


  1. Boil beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice.
  2. 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.



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