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Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette

Photo: Oxmoor House
Prep time 16 mins
Cook time 8 mins
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)
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

Ingredients

  • 3 small beets, trimmed
  • 8 cups loosely packed arugula
  • Orange Vinaigrette
  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.

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