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Week of 12/30/24

Spinach and Steak Salad
with beets / balsamic vinaigrette

Active: 40 Total: 100
Original GF Paleo Vegetarian
Spinach and Steak Salad

This simple salad, first featured in 2023, has so much color and flavor. Cook the beets ahead of time and the rest will come together very quickly.
Smarts: Almost any protein would be great on top of this salad, so feel free to mix it up if you like!

Tags
Air-Fryer Friendly, Entree Salad
Proteins
Beef, non-ground
Cuisines
American
Save recipe
25

Ingredients

Metric
Servings:
4
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
  • Foil - for roasting
  • 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

Prep

  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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Make

  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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