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SkinnyMS

Roast Beef with Seared Pineapple & Side Salad

Here is a healthy and scrumptious meal perfect for a Sunday dinner.
Course: Dinner, Salad
Cuisine: Universal
Keyword: Holiday, Low-Carb
Servings: 4 people
Calories: 319kcal
Author: SkinnyMs.

Ingredients

Roast beef (recipe)

  • 1 tablespoon lite soy sauce optional tamari
  • 1 to 2 teaspoons horseradish from the jar (optional)
  • 2 teaspoons extra virgin olive oil
  • 4 portions lean roast beef cooked leftovers, cut thick (each 1/2 cup sized)

Salad and raspberry vinaigrette

  • 2 tablespoons raspberries fresh or frozen (thawed)
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon kosher or sea salt
  • 1 pinch black pepper
  • 1 teaspoon dijon mustard
  • 1 1/2 tablespoons extra virgin olive oil
  • 4 cups baby greens or salad greens mix of choice

Pineapple

  • 1/2 pineapple fresh, peeled, cored, and cut into thick slices

Instructions

Roast Beef

  • If using horseradish, whisk it into the soy sauce.
  • Add 2 teaspoons of olive oil in a skillet over medium heat. Add beef and soy sauce to the skillet (with horseradish, if using). Cook for 2 minutes, stirring until heated through.

Salad

  • Prepare the vinaigrette by placing raspberries, vinegar, honey, salt, pepper, and mustard in a blender and pureeing. Turn the blender to the lowest speed and slowly drizzle in olive oil. Drizzle vinaigrette over salad greens or serve on the side, after roast beef and pineapple are finished.

Pineapple

  • In a separate nonstick skillet, add two teaspoons water and pineapple slices over medium-high heat. Sear for about 2 minutes per side, until golden.

Nutrition

Calories: 319kcal | Carbohydrates: 22g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 299mg | Fiber: 3g | Sugar: 16g |
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11