Grilled Petite Sirloin With Mediterranean Beet & Grain Salad and Pine Nuts
Roasting the beets brings out their earthy flavor-this versatile side dish is a great compliment for any Pre steak. It is best made ahead and make sure you leave time for the beets to roast and cool.
2 large golden beets, greens removed and ends trimmed
1/2 C low sodium chicken stock
2 t olive oil, divided
8 OZ Israeli couscous
2 cloves mashed garlic
1 shallot, minced
1 t kosher salt
Dressing:
2 T Champagne Vinegar
1-2 t powdered sugar
1 t kosher salt
1/2 t ground black pepper
3/4 C olive oil
1/4 C toasted pine nuts
1/4 C basil, julienned
Optional 1/4 C crumbled feta cheese
Preheat oven to 400 F.
Drizzle about 1/2 t of the oil on the beets, rubbing to coat. Wrap beets tightly in foil and place in a baking dish.
Roast for 50 minutes to 1 hour, until beets pierce easily with the tip of a knife.
Let cool then use a sharp paring knife to remove the skins.
Cut in to 1/4” dice and set aside.
Simmer stock over medium heat. Heat remaining oil in sauté pan over medium high heat. Add couscous and cook for about 5 minutes, shaking the pan until it begins to release a toasty aroma. Add garlic and shallot and cook for another 2 minutes, stirring. Add stock, cover, and simmer over medium low heat, about 9 minutes until absorbed, checking a few times to make sure liquid has not cooked off.
Combine vinegar, powdered sugar, salt and pepper in a mini food processor and blend on low to combine, then add oil in a steady stream and process until emulsified.
Remove cooked couscous to a large bowl and toss with about half of the dressing. Add the beets and let the salad sit, tossing occasionally, for about 1 hour. Before serving add remaining dressing and toss with basil and pine nuts. Top with crumbled feta cheese.
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