| Level: | Easy |
| Yield: | 4 servings |
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
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.
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.