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. ...
What wines go with Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette?
Pinot Noir Wines from Oregon
Red Wines from Rioja
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