Recipes and Cooking Baby Beet and Flank Steak Salad Dijon 4.2 (5) Sneak a salad into your family's diet by serving this grilled steak and roasted beet dish on top of toasted bread. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 21, 2014 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Roast Time: 60 mins Grill Time: 17 mins Total Time: 107 mins Servings: 6 Jump to Nutrition Facts Ingredients 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 ⅓ 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 Directions 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. 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. 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. 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. 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 icon Lower carb Print Nutrition Facts (per serving) 319 Calories 15g Fat 17g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.