You are here: Home » Recipes » Beet-Orange Salad Beet-Orange Salad Recipe by Our Cookbook Collection Yield servings PrintEmail Ingredients 1 pound beets1/4 cup olive oil2 tablespoons sherry vinegar2 tablespoons chopped chives Salt and pepper1 bunch arugula2 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.