Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette

By á-4131

Yield: 4 servings (serving size: about 1 1/2 cups arugula salad, 1 ounce beef, 3 beet wedges, 2 tablespoons cheese, and 1/2 tablespoon nuts)
6 points plus
Vinaigrette-1/3 cup, 1 tbsp. each
1 points plus
Calories: 226
Calories from fat: 62%
Fat: 16g
Saturated fat: 4.6g
Monounsaturated fat: 6.7g
Polyunsaturated fat: 2.4g
Protein: 13.4g
Carbohydrate: 10.4g
Fiber: 2.6g
Cholesterol: 26mg
Iron: 2.4mg
Sodium: 234mg
Calcium: 120mg

Ingredients

• 3 small beets, trimmed
• 8 cups loosely packed arugula $
• Orange Vinaigrette
• 1 (4-ounce) slice low-sodium deli roast beef (about 1/4 inch thick), cut into strips $
• 1/2 cup (2 ounces) crumbled goat cheese
• 2 tablespoons pine nuts, toasted
• Orange Vinaigrette
• 1 Orange
• 2 tbsp. white wine vinegar
• 1 tbsp. minced shallots
• 2 tsp. Dijon Mustard
• 1/2 tsp. sugar
• 2 tbsp. olive oil

Preparation

Step 1

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. Arrange arugula mixture evenly on each of 4 plates. Top evenly with beef, beets, cheese, and nuts.