Recipe courtesy Food Network Magazine
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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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Photo: Beet-Orange Salad Recipe
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By psidotti
Barnsboro, NJ
on December 11, 2012
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Excellent, easy and festive salad. I added creamy goat cheese and served it with Parmesan toast points for a super luncheon. Gorgonzola, Roquefort or other blue cheese would also work well.
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