Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette |
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Prep Time: 16 Minutes Cook Time: 8 Minutes |
Ready In: 24 Minutes Servings: 4 |
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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. 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 |
Directions:
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. 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.
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