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Spinach and Steak Salad
with beets / balsamic vinaigrette

Active: 40 Total: 100

This simple salad has so much color and flavor in a very quick, less-than-40-minute package.
Smarts: If you have extra cooked vegetables or proteins in your fridge, almost any would be a great addition to this dish. 



Balsamic Vinaigrette:
  • Shallots - 1 clove , diced
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 1/4 cup
Spinach and Steak Salad:
  • Beets - 8 oz
  • Steak, any type - 1 lb
  • Avocados - 1 , chopped or sliced
  • Oil, cooking - 2 Tbsp
  • Foil - for cooking
  • Baby spinach - 8 oz
  • Pistachios, shelled - 1/3 cup


  1. Beets - Heat the oven to 400F / 204C. Scrub and then trim off ends, place into a baking dish, and fill with about 1/2” of water. Cover with foil and roast for 45 to 60 minutes, depending on the size of the beets. Once they’re cool enough to handle, peel off skin with the side of a spoon and chop into bite-sized pieces. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Finely dice shallots. Whisk together shallots, vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Steak - Tenderize the steak and season with some salt and pepper. 

  4. Avocados - Chop or slice

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  1. Heat a  skillet over medium-high heat. Add cooking oil and then steak to heated pan. Cook steak, without moving it, until one side is well seared, ~5 minutes. Flip and cook on the other side for 4 minutes. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done.

  2. Transfer steak to a cutting board and let rest, covered, for 5 minutes. 

  3. While the steak rests, assemble the salad with a bed of baby spinach. Top it with beets, avocados, pistachios, and a drizzle of vinaigrette. 

  4. Slice steak and serve it on top of the salad. Add more vinaigrette on top. Enjoy!



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