- Calories 226
- Caloriesfromfat 62%
- Fat 16g
- Satfat 4.6g
- Monofat 6.7g
- Polyfat 2.4g
- Protein 13.4g
- Carbohydrate 10.4g
- Fiber 2.6g
- Cholesterol 26mg
- Iron 2.4mg
- Sodium 234mg
- Calcium 120mg
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
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
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
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Kristina6674's Review
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.
lisawrites's Review