Another great seasonal recipe for January

So as you may know, artichokes, beets and oranges are very popular, January/February seasonal produce. So, if your heading down to the farmers market, you may consider picking up some of this great seasonal ingredients and making this delicious salad:

Arugula, Beets, and Blood-Orange Salad with Artichokes

Ingredients

• 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

Directions

1. In a steamer basket over 1 inch of boiling water, steam beet until fork tender, 35 to 45 minutes (check water in steamer halfway through, adding more if needed). Remove from steamer and run beet under cold water, rubbing to remove peel (you may want to wear rubber gloves, or the juice could stain your hands). Slice thinly (you can cut the beet slices with heart-shape cookie cutters if you like) and set aside.

2. Meanwhile, in a small bowl, whisk together olive oil, vinegar, salt, and pepper until thoroughly combined. In a large serving bowl toss arugula, artichoke hearts, beet slices, and blood orange slices. Toss well with dressing so that salad is well coated. Makes 2 servings.

We got this recipe from a great site called www.lhj.com, that even includes nutrition facts so for those of you looking for such information, here it is: 

Nutrition Facts

• Servings Per Recipe 2 servings
 
• Calories265, 
• Total Fat (g)21.5, 
• Saturated Fat (g)3,
• Cholesterol (mg)0, 
• Sodium (mg)182, 
• Carbohydrate (g)17, 
• Fiber (g)4, 
• Protein (g)4,
• Vitamin A (DV%)0, 
• Vitamin C (DV%)0, 
• Calcium (DV%)0, 
• Iron (DV%)0, 
• Percent Daily Values are based on a 2,000 calorie diet

And remember, the recipe takes about 15 mins of prep, and 45 mins to cook and serves 2-3 people.