Beet-Orange Salad

By miss5elements

from Food Network MAgazine

Ingredients

• 1 lb beets
• 1/4 c olive oil
• 2 T sherry vinegar
• 2 T chives or scallions
• salt & pepper
• 1 bunch arugula
• 2 blood oranges

Preparation

Step 1

Boil 1lb beets in salted water until tender, 30-40 minutes.
Drain, then peel and slice into wedges.
Toss in a serving bowl with olive oil, sherry vinegar, chives or scallions, and salt & pepper.
Add 1 bunch of arugula & 2 segmented blood oranges and toss.