Steak Salad with Roasted Beets and Goat Cheese

This steak salad with roasted beets and goat cheese is a vibrant, satisfying meal built on contrasting textures and bold flavors. Earthy beets roast until tender, then get tossed with farro and crunchy pistachios. Crumbled goat cheese adds richness, while a bright grainy mustard dressing ties it all together. Topped with sliced Pre Sirloin, it's a hearty salad that works just as well for a weeknight dinner as it does for entertaining.

Total Time: 1 hour 20 minutes

Servings: 2

---

For the Steak Salad

• 2 large beets, ends trimmed

• 1 tablespoon olive oil

• Salt

• Pepper

• 1 5-ounce package spring mix salad greens

• 1 cup of farro or other grain of your choice, cooked

• 1/4 cup pistachios, shelled

• 2 tablespoons goat cheese, crumbled

For the Dressing

• 1 tablespoon rice wine vinegar

• 2 tablespoons grainy mustard

• 2 teaspoons honey

• 1/4 cup olive oil

• Salt

• Pepper

Instructions:

1. Preheat oven to 425º F.

2. Wrap beets in foil and drizzle lightly with olive oil. Place on a parchment-lined baking sheet and bake 50 to 60 minutes. Remove from oven and let cool.

3. When cool enough to handle, slice beets into 1/2-inch rounds, remove peel, and dice.

4. Prepare dressing by whisking together rice wine vinegar, grainy mustard, honey, olive oil, salt, and pepper. Set aside.

5. Remove steak from package and blot dry with paper towel dry with paper towel. Salt liberally on both sides.

6. Preheat a cast-iron skillet or stainless steel pan over medium-high heat.

7. Add about a tablespoon of high-heat cooking oil to the pan.

8. Cook for 4 minutes, then flip, cook for an additional 4 minutes for medium rare.

9.  Let steak rest for 5 minutes before slicing.

10. Combine salad greens, beets, and farro in a large bowl and toss with the dressing. Add pistachios and goat cheese crumbles and toss gently. Top with sliced steak.