Steak, Roasted Beet & Fennel Salad with Orange Tarragon Vinaigrette

Nutrition-3If you live in the Northeast you know that these last few weeks have been filled with almost nothing but clouds, wind and snow. SO. MUCH. SNOW. If you live in the Boston area, you’re likely going stir crazy. And if you’re like me, you’re doing anything you can to get a little summertime in your life.

To me, nothing says summertime like a great salad. I find that I eat far more salads and fresh veggies in the summer than in the winter (when all I want are mashed potatoes, meat, carbs and other foods to keep my poor, shivering body warm and full).

So to bring a little summer into our lives, the hubby and I decided to turn away from the sweet potatoes and turn toward a delicious steak salad with roasted beets, sliced fresh fennel, toasted pine nuts and avocado, with an orange tarragon vinaigrette.

It was awesome. And for the brief 10 minutes it took me to eat (read: inhale) this salad, it was my own personal summer! Better still, this was a super easy meal to make.

Here’s what you’ll need to make this in your own kitchen:

  • your choice of prepared steak (we cooked up some sirloin, but flank steak, steak tips, etc would also work)
  • 3 large beets, peeled and chopped into about 1-inch pieces
  • 1 tbsp olive oil
  • salt and pepper to taste
  • mixed greens
  • 1 bulb fennel, sliced thinly
  • pine nuts, toasted
  • 1/2 avocado, diced

For the dressing:

  • juice of one orange
  • 2 3 tbsp olive oil
  • 1/2 tbsp red wine vinegar
  • 1/2 tbsp honey
  • 2 tbsp chopped fresh tarragon
  • salt and pepper to taste

1. Preheat your oven to 400 degrees. Place the peeled, chopped beets on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast the beets in the oven for about 40 minutes. Set aside while cooking your steak.

2. Cook your steak. I’m not going to provide instructions for this part, because it will all depend on the kind of steak you choose and your personal preference on done-ness. We simply added salt, pepper and ground adobo to the steak to add a bit of spice before cooking it on the stove.

3. To make your dressing, place all of the dressing ingredients into a small container with a cover. Cover and shake vigorously to combine.

4. To assemble your salad, simple plate the mixed greens and top with the steak, sliced fennel, roasted beets, toasted pine nuts and diced avocado, adding as much of each ingredient as you please. Add your dressing.

5. EAT. EAT IT ALL.

Let me know if you try this recipe- I’d love to get your feedback!

Roasted Beet Salad

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