Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette

2 Reviews
ADD YOUR REVIEW
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)
April 2009
RECIPE BY 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

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

Nutritional Information

  • 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

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

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

lisawrites's Review

Kristina6674
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

lisawrites
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.