Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette

Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette Recipe
Photo: Oxmoor House
Sweet beets marry well with the peppery bite of arugula in this roast beef salad, while a citrusy vinaigrette provides a bright counterpoint to the richness of the meat, goat cheese, and pine nuts.

Prep: 8 minutes; Cook: 8 minutes

Yield:

4 servings (serving size: about 1 1/2 cups arugula salad, 1 ounce beef, 3 beet wedges, 2 tablespoons cheese, and 1/2 tablespoon nuts)

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 226
Caloriesfromfat 62 %
Fat 16 g
Satfat 4.6 g
Monofat 6.7 g
Polyfat 2.4 g
Protein 13.4 g
Carbohydrate 10.4 g
Fiber 2.6 g
Cholesterol 26 mg
Iron 2.4 mg
Sodium 234 mg
Calcium 120 mg

Ingredients

3 small beets, trimmed
8 cups loosely packed arugula
1 (4-ounce) slice low-sodium deli roast beef (about 1/4 inch thick), cut into strips
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons pine nuts, toasted

Preparation

1. Place beets in a microwave-safe bowl; add enough water to come halfway up sides of bowl. Cover with plastic wrap; vent. Microwave at HIGH 8 minutes or until tender; drain and cool. Peel and slice into wedges.

2. While beets cook, combine arugula and Orange Vinaigrette, tossing gently to coat. Arrange arugula mixture evenly on each of 4 plates. Top evenly with beef, beets, cheese, and nuts.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note