Beet-Orange Salad

Yield:
4 servings
Level:
Easy
NUTRITION INFO
Directions

Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

Photograph by Antonis Achilleos


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    This recipe is featured in:

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