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Beet and Sirloin Salad
|Serving Size||½ of recipe|
|Total Fat||19 g|
|Saturated Fat||11 g|
|Total Carbohydrate||11.5 g|
|Dietary Fiber||3.5 g|
Ingredients and Preparation
|Medium fresh beets, washed||2|
|Boneless sirloin steak, visible fat removed||½ pound|
|Salt||¼ teaspoon + 2 dashes|
|Freshly ground pepper to taste|
|Mixed green salad||2 cups|
|Goat cheese (or other flavorful cheese, such as bleu)||3 ounces|
|Balsamic vinegar||4 teaspoons|
- Place beets in a medium pot and fill with water. Cover and cook on high heat until water starts boiling, then reduce to medium-low and simmer until beets are tender, about 30 minutes. Drain water and let beets cool for a few minutes, then peel and slice.
- Meanwhile, prepare indoor or outdoor grill. Season beef with salt and pepper. Grill for 3-6 minutes on each side, or until desired degree of doneness is achieved. Let rest for 5 minutes and then slice into wide strips.
- Portion mixed greens onto two plates, and then top each with half of the steak, beets, and goat cheese. Drizzle balsamic vinegar onto each salad and then season with a dash of salt and freshly ground pepper to taste.
Exchanges 3 lean meats; 1.5 medium fat substitutes; 2 vegetables
Side Suggestions: Whole-wheat Baguette