Beet-Orange Salad

By sybrmom

Ingredients

• 1 pound beets
• 1/4 cup olive oil
• 2 tablespoons sherry vinegar
• 2 tablespoons chopped chives or scallions
• salt and pepper to taste
• 1 bunch arugula
• 2 segmented blood oranges

Preparation

Step 1

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

Toss in a serving bowl with olive oil, sherry vinegar, chopped chives or scallions, and salt and pepper. Add arugula and segmented blood oranges and toss.