Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette

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 Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 62%
  • Fat: 16g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 2.4g
  • Protein: 13.4g
  • Carbohydrate: 10.4g
  • Fiber: 2.6g
  • Cholesterol: 26mg
  • Iron: 2.4mg
  • Sodium: 234mg
  • Calcium: 120mg

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

Preparation

  1. 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. 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.

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