Description
An epic 30 Minute Roasted Beet Steak Salad a new dinner favorite! This easy healthy salad is filled with fresh arugula, spinach, goat cheese, edamame, tender beets, topped with seared steak and drizzled with a balsamic vinaigrette.
Ingredients
Scale
- 10 oz new york strip steak, at room temperature
- 1 tablespoon grape seed oil
- salt & pepper
- 2 cups baby spinach
- 2 cups fresh arugula
- 3/4 cup edamame
- 1/2 cup grated carrots
- 2 green onions, sliced
- 4 medium roasted beets, sliced
- 2 oz. goat cheese crumbles
- 1/4 cup raw sliced almonds
Balsamic Dressing:
- 1 tablespoon stone ground course mustard
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dry basil
- salt & pepper
Instructions
- In a small bowl, add stone ground mustard, dijon mustard, honey, balsamic vinegar, olive oil, basil, salt and pepper. Whisk together until dressing forms or vinegar and oil no longer separate. Set aside.
- Season both sides of steak with salt & pepper.
- Heat a medium skillet to medium high heat. Add grape seed oil and then add seasoned steak to the pan.
- Cook steak for 3-4 minutes on both sides. Remove from pan and let rest while you assemble salad.
- To a large serving bowl add spinach, arugula, edamame, grated carrots, green onions, roasted beets, goat cheese crumbles and raw sliced almonds.
- Top with sliced steak and serve with balsamic dressing.
Notes
Directions on how to cook beets on the stove and on the instapot.
Nutrition
- Serving Size: 1.5 cups + dressing
- Calories: 469
- Sugar: 19 g
- Sodium: 714 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 74 mg
