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
  • 3 small beets, trimmed
  • Orange Vinaigrette
  • 2 tablespoons pine nuts, toasted
  • Orange Vinaigrette
  • 2 tablespoons pine nuts, toasted
  • + 4 more ingredients
    • 8 cups loosely packed arugula
    • 8 cups loosely packed arugula
    • ½ cup (2 ounces) crumbled goat cheese
    • 1 (4-ounce) slice low-sodium deli roast beef (about 1/4 inch thick), cut into strips

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. ...

View full recipe at My Recipes

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