roasted beet and beef salad or how to get your husband to eat beets


This is admittedly an elaborate way to get your significant other to eat a healthy thing like beets, but it worked, so I’m happy.  And although it does take some time to put all of the pieces together, if you have the time, it’s worth it.  The real rationale behind me cobbling this salad together was ingredient related:  I got some beets from my mother’s garden yesterday and had some goat cheese that needed to be used up in a hurry.  Because this is a pretty healthy dish, I threw in some beef to make it more of a main dish salad and to make it more palatable to my SO.

Note on the vinaigrette:  If it seems too “kicky,” add some more oil and/or honey.  If it’s too sweet, add more oil and/or balsamic.  Feel free to play around with the ingredients until it tastes how you prefer.

Roasted Beet and Beef Salad
with Warm Goat Cheese Rounds
and Honey-Balsamic Vinaigrette

Yields 2 main dish servings


Honey-Balsamic Vinaigrette

2 tablespoons aged balsamic vinegar
1 -1/2 tablespoons olive oil
2 teaspoons mustard
1 tablespoon honey
1/8 teaspoon kosher salt
freshly ground black pepper


2 to 3 ounces baby spinach
2 to 3 ounces mixed baby lettuces
2 medium beets
2 tablespoons chopped fresh tarragon, chives, parsley or a combination
3/4 pound ribeye, or other type of steak
small amount Canola oil
1/4 teaspoon kosher salt
freshly ground black pepper

Goat cheese rounds (6)

5 to 6 ounces goat cheese log
1/2 cup plain breadcrumbs
1 egg white from large egg, beaten with 1/2 tablespoon water
1 tablespoon olive oil
1 tablespoon butter


  1. Preheat the oven to 425 degrees F.  Cut the greens from the beets, leaving about 1/2 inch of stem.  Place the beets in a baking dish with 1/4 inch of water and cover with foil or lid.  Place beets in the oven for 40 to 45 minutes.  Beets are done when you can easily pierce them with a knife.  Remove the beets from the oven and allow them to cool in the dish, still covered.  Once they are cool, cut off both ends of each beet and slip off the skins.  Cut each beet in half lengthwise and then cut into thin half moons.
  2. Allow the steak to come to room temperature.  Take it out of the refrigerator about 30 minutes before cooking.
  3. Combine vinaigrette ingredients in a small jar, close, and shake to mix.
  4. Prepare the goat cheese rounds.  Cut log into six pieces with a sharp knife or dental floss.  Place the egg mixture in one shallow dish and the breadcrumbs in another.  Dip the cut rounds first into the egg mixture and then the breadcrumbs.  Place the rounds on a sheet or rack and put them into the refrigerator for at least 20 minutes.
  5. Place a cast-iron skillet in the oven and turn the oven up to 500 degrees F.  Remove the skillet from the oven once it reaches temperature and place it on the range for 5 minutes on high heat.  Coat the ribeye lightly with the Canola oil, and sprinkle both sides with salt and pepper.  Place the steak in the middle of the skillet and cook 30 seconds without moving.  Turn the steak with tongs and cook for another 30 seconds, then put the pan back into the 500 degree oven for 3 minutes.  Flip and cook for 2 more minutes.  Remove steak from the skillet and allow it to rest for 5 minutes, then cut into bite size pieces.
  6. While steak is resting, finish preparing the goat cheese rounds.  Heat a small skillet over medium-high heat.  Once the pan is hot, melt the butter in the olive oil and place the cool rounds in the skillet.  Cook for 1 minute on each side, and remove to a paper towel lined plate to drain.
  7. Assemble salad:  Place half of the greens, beets, chopped herbs, and steak on each plate, arrange 3 goat cheese rounds on top of each salad, dress with vinaigrette, and serve immediately.  You can also sprinkle some of the chopped herbs on top of the salad for a prettier look (which I forget to do every time).

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