Photo: Oxmoor House
Prep Time
16 Mins
Cook Time
8 Mins
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

How to Make It

Step 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.

Step 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.

Chef's Notes

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Ratings & Reviews

lisawrites's Review

September 16, 2012
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.

Kristina6674's Review

May 15, 2011
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.