Steak and Beets for Dinner

beetsWe happened to catch a few minutes of a cooking show last week and the chef was making roasted beets.  My husband said that sounded really good and we couldn’t remember the last time we cooked beets.  We should have them more often because beets are a nutritional powerhouse!

I picked up some great looking organic beets with greens at the beautiful new Outpost co-op store in Mequon, WI.  I looked through my cookbooks and came up with Belly Dance Beet Salad from Well Fed 2.  This recipe was so easy, just takes a little time –  about 50 minutes to roast the beets. I didn’t have pistachios so just left them out although pecans probably would have been a good substitute.  I also didn’t have scallions so left them out too.  Use the link above for the original recipe, here’s the abbreviated version I made:

  • 2 bunches beets (about 2 lbs)
  • 1 tablespoon coconut oil, melted
  • juice of 1/2 large orange (about 2 tablespoons)
  • 1 tablespoon of red wine vinegar
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil

Preheat oven to 375 degrees and cover a large baking sheet with parchment paper.  Wash the beets, cut off the stem and root ends (you can peel them after they are roasted).  Cut the beets in half (or if they are large into quarters) and toss in a bowl with melted coconut oil.  Roast for 45-60 minutes, until fork tender.

Whisk the orange juice, vinegar, cumin, coriander, cinnamon, garlic, salt and pepper in a small bowl.  Whisking continuously, drizzle in the olive oil and set the dressing aside.  When the beets are done, allow them to cool enough to handle, peel and cut into 1/2 inch cubes. (Here’s a great tip from the cookbook:  Use the parchment paper from the baking sheet on top of your cutting board for easier cleanup.  You can also wear disposable gloves to prevent stained fingers.)

Place the beets in a large bowl and toss with the dressing.  Eat at room temperature and serve with/over sauteed beet greens.

Clean the beet greens thoroughly, chop and saute with a little water, then add grass fed butter, salt and pepper.

Along with the beets, we had grilled tenderloin steaks.  I buy a half tenderloin and my husband cuts it into individual steaks to grill.  He likes meat well done and the rest of us like medium rare so by adjusting the thickness of the steaks he can get them all finished in a similar time frame.  If I buy tenderloin at the grocery store, it’s not grass fed, but it is hormone free.  Any leftover steak goes perfect with eggs for breakfast.

It took only a couple of minutes to make a simple and very tasty steak rub from Elana’s Pantry.  I reduced the quantities and used it all:

  • 1 tablespoon ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons sea salt

Mix together and use as a steak rub or mix into ground beef for hamburgers.  Store any remaining rub in a glass jar.

We also like blue cheese butter on top of steaks and this was a great combination with the rub.  Just take roughly equal amounts of softened grass fed butter and blue cheese, mix together in a bowl then slather some on top of the steaks when serving.

An easy summer dinner and so delicious!