Arugula Beet and Blood-Orange Salad with Artichokes


1   beet (about 3 oz.), top removed 3   tablespoons extra-virgin olive oil 1   tablespoon red wine vinegar 1/8   teaspoon salt 1/8   teaspoon freshly ground pepper 1   bunch (6 oz.) arugula, washed 1   jar (6.5 oz.) artichoke hearts, drained 1   blood orange, peeled and sectioned


1   Beet (about 3 Oz.), Top Removed 3   Tablespoons Extra-virgin Olive Oil 1   Tablespoon Red Wine Vinegar 1/8   Teaspoon Salt 1/8   Teaspoon Freshly Ground Pep

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