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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Beet-Orange Salad

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Calories
    211 calorie
    Total Fat
    14 grams
    Saturated Fat
    2 grams
    Cholesterol
    0 milligrams
    Sodium
    96 milligrams
    Carbohydrates
    20 grams
    Dietary Fiber
    5 grams
    Protein
    3 grams
    Sugar
    14 grams
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Directions

  1. 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

Recipe courtesy Food Network Magazine

Categories:

Easy Appetizer Appetizer Easy Lunch Recipes Lunch Healthy Dinner Healthy Healthy Lunch Beet Salad Beet Salad Recipes

More from:

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2 Reviews
Add Your Review

kate

I made this with Christmas dinner and it was delicious (and pretty)!  I considered adding nuts and cheese, but am glad that I didn't. This was simple and delicious and a lovely light beginning to a heavier meal. I couldn't buy single blood oranges and didn't want to buy a whole bag, so I used small naval oranges and it was still great!  Trader Joes also sells steamed peeled baby beets, which made prep a lot easier since I had a lot of other dishes going on.

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