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
How to Make It
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.
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.
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My family liked this. I doubled the recipe and used 1/2 lb of marinated, grilled steak sliced thinly in place of deli roast beef. I also used slivered almonds instead of pine nuts. I'd make this again for a light dinner.
This salad definitely has potential but next time, I'll make a couple of changes. Loved the textures, but the flavors were a little dull while at the same time, they seemed a little unbalanced. The orange zest and mustard added a certain bitterness to the salad that overpowered the subtle flavors of the beets and the roast beef. I'll either reduce the amount or eliminate the zest altogether. Grilled steak, flavored with a spicy rub, would probably work really well in this salad and add a nice kick. I might also try pickled beets to balance things a little more. All in all, a nice salad and I will make again with fresh beets from the garden.
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