Recipe Pairing Guides » Beef Recipes » Roast Beef » Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette

Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette

Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette
Photo by Oxmoor House

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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What wines go with Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette?

Pinot Noir Wines from Oregon
  • Underwood Cellars Pinot Noir Willamette Valley
  • Wallace Brook Cellars Pinot Noir Willamette Valley
  • Evergreen Vineyards Pinot Noir Willamette Valley Spruce Goose
  • Castle Rock Pinot Noir Columbia Valley
  • Shea Wine Cellars Pinot Noir Block 7
Red Wines from Rioja
  • Rioja Vega S. A. Tempranillo Blend Rioja Crianza
  • Cune Rioja Crianza
  • Ergo Tempranillo Rioja
  • Marqués de Riscal Rioja Pròximo
  • Massimo Rioja

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