Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette
Ingredients
- 1 (4-ounce) slice low-sodium deli roast beef (about 1/4 inch thick), cut into strips
- 3 small beets, trimmed
- 8 cups loosely packed arugula
- 2 tablespoons pine nuts, toasted
- Orange Vinaigrette
- ½ cup (2 ounces) crumbled goat cheese
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. ...
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