Roasted Beet and Steak Salad made with red and golden beets, candied walnuts, dried cranberries, Boursin cheese and a delicious steak!
- FOR THE BEETS:
- 2 whole Red beets, peeled and diced
- 2 whole Golden beets, peeled and diced
- 1 tbsp Olive oil
- FOR THE STEAK:
- 1-½ pound Steak strips
- 2 tablespoons Olive oil
- FOR THE SALAD:
- 5 ounces, weight Spinach and Kale Salad Mix
- 1 cup candied nuts
- ½ Cucumber, sliced
- 1 cup Cherry tomatoes, halved
- 3 whole Radish, sliced
- 5 rods Asparagus, diced
- ½ cups Dried cranberries
- 2 ounces, weight Boursin cheese
- FOR SCREWING:
- 3 tablespoons Olive oil
- 1-½ tbsp Red wine vinegar
- 2 tablespoons Dear
- 1 teaspoon Dijon Mustard
- 1 teaspoon Italian seasoning
- Salt and pepper
Preheat the oven to 400ºF.
In a bowl, toss the diced beets with the olive oil and season with salt and pepper to taste. Place evenly on a foil-lined baking sheet and roast for 25-30 minutes, until fork tender. Take out of the oven and let cool down.
In a medium sauté pan, heat with the olive oil over medium-high heat. Season the beef strips with salt and pepper and sauté over medium heat, about 5 to 7 minutes. Remove from skillet once cooked.
In a large salad bowl, add salad mix, roasted beets, walnuts, steak strips, cucumbers, cherry tomatoes, radishes, asparagus and dried cranberries. Throw.
In a mason jar, add olive oil, vinegar, honey, Dijon mustard, Italian seasoning, salt and pepper to taste. Shake vigorously and drizzle over the top of the salad and toss.
Serve in large salad bowls or plates. Top with crumbled Boursin cheese.