The Beef & The Beet Salad Recipe

Preparation Instructions

1. 1

   Roast the Beets

   Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes until fork-tender. Let cool, peel, and slice them.

2. 2

   Cook the Quinoa

   Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed. Fluff with a fork and let cool.

3. 3

   Grill the Beef

   Season the beef sirloin with salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill the beef for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest before slicing.

4. 4

   Prepare the Vinaigrette

   In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, 1 tablespoon of prepared horseradish, salt, and pepper to taste.

5. 5

   Assemble the Salad

   In a large bowl, combine arugula, sliced beets, cooked quinoa, and sliced beef. Crumble Danish blue cheese on top and sprinkle crispy fried onions. Drizzle with vinaigrette before serving.