Orange and beetroot salad

Ingredients:

• 450 g of beets
• 0.25 cup olive oil
• 2 tablespoons sherry vinegar
• 2 tbsp chopped chives
• Salt and black pepper to taste
• A bunch of arugula
• 2 blood oranges, divided into segments

Preparation:

1. Boil 450 grams of beets in salted water until soft, 30-40 minutes. Dry, peel, and cut into wedges.
2. In a salad bowl, toss the beets with 1/2 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives, salt, and pepper. Add one bunch of arugula and 2 blood oranges, sliced, and toss.
   
   Recipe beet salad.