Beet and Sirloin Salad
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 355 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Sodium | 800 mg |
| Total Carbohydrate | 11.5 g |
| Dietary Fiber | 3.5 g |
| Protein | 35.5 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| 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 |
- Directions
- 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