Seared Steak & Roasted Beet Chopped Salad
Prep 15 min Cook 55 min 2 servings
Earthy roasted beets, peppery greens, and thin-sliced grass-fed steak — dressed with a balsamic-walnut vinaigrette.
Ingredients (16)
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Instructions (5 steps)
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1
Roast the beets: Preheat oven to 400°F. Wrap beets individually in foil and roast for 45–50 minutes until a knife slides through easily. Let cool, peel, and cube. Can be done 1–5 days ahead.
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2
Make the dressing: Whisk together balsamic vinegar, walnut oil, honey, Dijon mustard, and black pepper in a small jar until emulsified. Taste and adjust — it should be tangy with a hint of sweetness.
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3
Sear the steak: Pat steak dry and season generously with salt and pepper. Heat a cast-iron or heavy skillet over high heat until smoking. Add olive oil and sear steak 3–4 minutes per side for medium-rare. Remove and rest on a cutting board.
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4
Rest and slice: Rest steak for at least 5 minutes. Slice thinly against the grain.
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5
Assemble and serve: In a large bowl, combine mixed greens, radicchio, red onion, radishes, and mint. Add roasted beets and walnuts. Arrange steak slices on top. Scatter goat cheese over everything, drizzle with dressing, and serve.