• 5 Ratings

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

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

Nutrition Facts

319 calories; 15 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 9 g monounsaturated fat; 68 mg cholesterol; 643 mg sodium. 796 mg potassium; 17 g carbohydrates; 4 g fiber; 12 g sugar; 26 g protein; 0 g trans fatty acid; 252 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 111 mcg folate; 1 mcg vitamin b12; 54 mg calcium; 3 mg iron;

Reviews

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0