Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette

Name: Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 4
Cuisine: Global
Ingredients: 2 liters loosely packed arugula; 3 smalls beets, trimmed; 57 grams 1/2 cup crumbled goat cheese; 4 servings Orange Vinaigrette; 2 Tbsps pine nuts, toasted; 113 grams low-sodium deli roast beef (about 1/4 inch thick), cut into strips

Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 184 calories, 12g of protein, and 8g of fat per serving. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of orange vinaigrette, beets, goat cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert.

Instructions

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.

Ingredients you will need

Beet

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

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.

Ingredients you will need

Vinaigrette