Baby Beet and Flank Steak Salad Dijon


Sneak a salad into your family's diet by serving this grilled steak and roasted beet dish on top of toasted bread.

Baby Beet and Flank Steak Salad Dijon
Photo: Jason Donnelly
Prep Time:
30 mins
Roast Time:
1 hr
Grill Time:
17 mins
Total Time:
1 hr 47 mins


  • 2 ½ pound yellow and/or red baby beets (without tops)

  • 1 1.5 pound beef flank steak

  • ¾ teaspoon kosher salt

  • ¼ teaspoon coarse ground black pepper

  • ¼ cup stone-ground Dijon-style mustard, divided

  • 1 tablespoon honey

  • cup finely chopped shallots

  • ¼ cup olive oil

  • 2 tablespoon white wine vinegar

  • ¼ teaspoon coarse ground black pepper

  • ¼ cup snipped fresh Italian (flat-leaf) parsley


  1. Preheat oven to 375°F. Tightly wrap beets in foil, wrapping each color separately. Roast beets for 1 to 1 1/4 hours or until tender; cool. Peel beets; cut into 1/4-inch slices. Chill beets until needed.

  2. Meanwhile, trim fat from meat. Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle meat with salt and 1/4 teaspoon pepper. In a small bowl combine 1 tablespoon of the mustard and the honey; spread over meat.

  3. For a charcoal or gas grill, place meat on the rack of a covered grill directly over medium heat. Grill for 17 to 21 minutes for medium (160°F), turning once halfway through grilling. Remove from grill; cool. Cut meat across the grain into 1/4-inch slices; halve or quarter long slices.

  4. For dressing, in a screw-top jar combine shallots, oil, vinegar, 1/4 teaspoon pepper, and the remaining 3 tablespoons mustard. Cover and shake well.

  5. To serve, arrange meat and beet slices on chilled dinner plates. Drizzle with dressing and sprinkle with parsley.

To Serve Salad on Bread:

Preheat oven to 375°F. Brush both sides of six 1/4-inch slices French bread with 2 tablespoons olive oil and sprinkle lightly with kosher salt and coarse ground black pepper. Place on a baking sheet. Bake for 10 to 12 minutes or until golden, turning once. Sprinkle with 2 tablespoons grated Parmesan cheese. Drizzle with some of the dressing. Top with meat and beet slices; drizzle with the remaining dressing. Sprinkle with parsley.Nutrition analysis per serving: 469 calories, 31 g protein, 37 g carbohydrate, 21 g total fat (5 g sat. fat), 70 mg cholesterol, 5 g fiber, 13 g total sugar, 6% Vitamin A, 15% Vitamin C, 872 mg sodium, 9% calcium, 25% iron

To Serve Salad on Oranges:

Peel and section 6 oranges over a bowl, reserving the juice. Arrange orange sections on chilled dinner plates. Top with meat and beet slices; drizzle with the reserved orange juice and the dressing. Sprinkle with parsley.Nutrition analysis per serving: 362 calories, 27 g protein, 27 g carbohydrate, 15 g total fat (4 g sat. fat), 68 mg cholesterol, 6 g fiber, 21 g total sugar, 10% Vitamin A, 95% Vitamin C, 644 mg sodium, 9% calcium, 18% iron


Lower carb

Nutrition Facts (per serving)

319 Calories
15g Fat
17g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 319
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 68mg 23%
Sodium 643mg 28%
Total Carbohydrate 17g 6%
Total Sugars 12g
Protein 26g
Vitamin C 8.2mg 41%
Calcium 54mg 4%
Iron 3.1mg 17%
Potassium 796mg 17%
Folate, total 111mcg
Vitamin B-12 1.2mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles