Beet-Orange Salad



1 lb. beets
1/4 cup olive oil
2 tbls sherry vinegar
2 tbls chopped chives or scallions
1 bunch arugula
2 blood oranges

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.

Makes 4 servings