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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

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
16 mins
cook:
8 mins
total:
24 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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

226 calories; calories from fat 62%; fat 16g; saturated fat 4.6g; mono fat 6.7g; poly fat 2.4g; protein 13.4g; carbohydrates 10.4g; fiber 2.6g; cholesterol 26mg; iron 2.4mg; sodium 234mg; calcium 120mg.
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