Roast Beef, Beet and Romaine Salad with Orange Vinaigrette
Prep time: 15 minutes | Total time: 15 minutes | Serves 4
4 small beets, trimmed
8 cups baby or torn romaine lettuce
1 pound nitrate-free deli roast beef (about 1/4 inch thick), cut into strips
1/2 cup raw pine nuts
2 tablespoons white balsamic vinegar
1 tablespoon minced shallots
2 teaspoons Dijon mustard
1 to 2 drops liquid stevia
2 tablespoons olive oil
Place the beets in a microwave-safe bowl; add enough water to come halfway up the sides of the beets. Cover with plastic wrap and vent. Microwave on high 8 minutes or until tender. Drain and cool. Peel the beets and slice into wedges.
While the beets cook, combine the romaine and orange vinaigrette, tossing gently to coat. Arrange the romaine mixture evenly on each of 4 plates. Top evenly with the beef, beets, and nuts. Serve with an orange for an H-Burn lunch.
Preparing the Orange Vinaigrette
Grate 1 teaspoon orange rind; squeeze 2 tablespoons juice from the orange over a bowl.
Whisk together 1 teaspoon of the orange rind and juice with the white balsamic vinegar, minced shallots, Dijon mustard and stevia in a bowl. Slowly whisk in the oil (or you can shake all the dressing ingredients in a small jar).