Featured Recipe
Beef Beet Potato Salad
By Kate
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Salad with grilled sirloin, roasted potatoes, and sliced beets, tossed with a creamy mustard vinaigrette. Uses mâche greens with parmesan shards. Balance of hearty protein, tender veggies, tangy dressing, and a buttery finish. Cook beets and potatoes beforehand. Minimal seasoning. Grill components separately. Slightly reduced quantities. Vinaigrette swapped maple syrup for honey, oil olive swapped for avocado oil. Parmesan in place of parmigiano reggiano. Cooking times varied by a few minutes for desired doneness. Assembly straightforward, quick, rustic.
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Prep:
25 min
Cook:
20 min
Total:
45 min
Serves:
4 servings
salad
beef
grilling
easy recipe
Introduction
Potatoes, earthy beets, beef grilled. Mâche leaves, lush and green, provide soft base. Creamy mustard dressing tangs with hints of honey sweetness. Maple replaced by honey, olive swapped for avocado oil; slight twists in fats and sweeteners. Steak rested well, tender, sliced thin. Butter coats veggies lightly, just enough to caramelize on the grill edges. Parmesan shards add salty crunch. Quick to prep, balance of cool creamy dressing and warm grilled chunks. Rustic vibe. Simple but textured. Toss, plate, drizzle, savor last bites. Juices mingle. Not complicated. Just straight-up flavor interplay. Beets softened not mushy. Steak pink centers. Potatoes bite-sized, roasted through with crisp finish.
Ingredients
Creamy dressing
- 25 ml (1.5 tbsp) mayonnaise
- 25 ml (1.5 tbsp) white wine vinegar
- 25 ml (1.5 tbsp) avocado oil
- 4 ml (3/4 tsp) Dijon mustard
- 5 ml (1 tsp) honey
- Salt and cracked black pepper
- 1 sirloin steak 300 g (10 oz)
- 12 ml (3 tsp) avocado oil
- 4 ml (3/4 tsp) black pepper crushed
- 400 ml (1.75 cups) small baby potatoes cooked and halved
- 2 cooked beets peeled and sliced 1 cm (1/2 inch)
- 20 ml (1.5 tbsp) melted unsalted butter
- 1.2 liters (5 cups) mâche
- 50 ml (1/5 cup) parmesan shavings
Salad
About the ingredients
Beets and potatoes can be cooked ahead to speed assembly. Baby potatoes preferred for bite-sized chunks; wash well before boiling. Butter adds richness to veggies while grilling, replace with oil for lighter version. Avocado oil substituted olive oil for mild buttery flavor and higher smoke point grilling. Honey instead of maple syrup to alter sweetness profile slightly, maybe a touch less syrupy sticky but still balanced. Quality Dijon mustard is key for tang. Parmesan chosen for nutty, salty finish instead of parmigiano reggiano, easier to find but similar notes. Steak weight slightly lowered; adjust time based on size and preference. Salt and pepper kept basic. Mâche offers tender green, alternatives could be arugula or baby spinach but changes flavor tone.
Method
Dress the dressing
- Whisk mayo, white wine vinegar, avocado oil, Dijon mustard, and honey. Salt and pepper to taste. Chill in fridge till ready.
- Preheat grill or barbecue to high heat. Oil grates.
- Rub steak with avocado oil, sprinkle with crushed pepper and salt.
- Grill steak about 4-5 minutes each side for medium rare, adjust for thickness.
- Remove steak, wrap loosely in foil; let rest 10 minutes.
- Toss cooked potatoes and beet slices gently with melted butter, salt, and pepper.
- Place potatoes and beets in grill basket or foil packet. Grill 10-15 minutes until edges slightly charred.
- Thinly slice steak into strips against the grain.
- Arrange mâche on plates or serving dish.
- Scatter grilled potatoes and beet slices over greens.
- Top with steak strips.
- Drizzle creamy dressing evenly.
- Finish with parmesan shavings on top.
Grill steak
Prepare veggies
Assemble salad
Technique Tips
Start with dressing to let flavors meld; chill while prepping other parts. Grill setup high heat, grates oiled to prevent sticking steak or veggies. Steak seasoned simply; cook timing adjusted based on thickness but aim medium rare. Resting meat critical so juices redistribute preventing dryness when sliced. Veggies tossed in butter, salt, pepper before grilling to develop char without drying. Grilled in basket or foil packet for even cooking, about 10-15 minutes, monitor closely as thickness varies. Slice steak thin for delicate bite. Layer components in sequence on plates or single platter for sharing. Dressing drizzled last to keep greens fresh until served. Parmesan shards scattered for texture contrast. Serve immediately to enjoy interplay of warm grilled and cool creamy elements.
Chef's Notes
- 💡 Start with dressing first. At least 20 minutes chill time for flavors. Helps meld everything, really important to get it right. Then work on steak and veggies while dressing gets cold. Get those beets and potatoes cooked ahead. It does save time. Can use leftover veggies too. Just keep sizes consistent.
- 💡 Grill setup must be high heat. Oil those grates well; prevent sticking. No one likes a torn steak. Make sure to rest the meat after grilling. Ten minutes minimum. Juices redistribute. Slicing will be easier. Thin strips best for salad. Against the grain for tenderness.
- 💡 Don’t overcrowd the grill. Potatoes and beets go in a grill basket or foil packet. Even cooking happening that way. Keep an eye on them. 10 to 15 minutes. Watch edges, desired char should be there but not burnt. Time varies by thickness; keep checking.
- 💡 Choosing parmesan seems easy, but quality matters. Nutty, salty finish preferred over alternatives like parmigiano reggiano. Easier to find and much like it. Creamy dressing should balance tang from mustard and sweetness from honey. Adjust to taste. More honey if too tangy.
- 💡 Mâche is the star here. Tender, soft base for salad. Substitutes could be arugula or baby spinach, but they alter flavor. Baby potatoes need washing well before boiling. Bite-sized chunks matter for good eating experience. Butter adds richness; can replace with oil but flavors will change.
Kitchen Wisdom
How can I cook beets and potatoes ahead?
Boil potatoes until tender, drain. Roast or steam beets till soft. Let cool. Store them in fridge, can be done a day before. Saves assembly time. Maintain freshness. Just mix butter, season before grilling.
What if I want more protein?
Add more grilled steak sliced, maybe chicken instead. Also consider adding beans for vegetarian option. Other meats can work too. Adjust salad balance with dressing amount. Don’t forget using strong flavors to keep it vibrant.
How long do leftovers last?
Best to eat same day. Grilled components taste best fresh. Refrigerate leftovers quickly, in airtight container. Up to two days might work if stored well. Be cautious. Textures change after sitting.
Can this salad be served cold?
Yes, but grilled components lose warmth. Best served fresh after assembly. If cold serves, dress lightly or like a cold pasta salad, eh? Just consider taste changes. Might need adjustments on dressing.
