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Roasted Beet and Orange Salad with Beef Fillet

Roasted Beet and Orange Salad with Beef Fillet

4 small whole beets

4 (6-ounce) beef fillets

¼ cup olive oil, divided

¼ teaspoon garlic salt

¼ teaspoon ground black pepper

4 cups baby spinach

12 orange sections

¼ cup blue cheese crumbles

¼ cup roasted, salted chopped pistachios

Garnish: balsamic reduction*

• Preheat oven to 400°. 

• Wrap and seal beets in aluminum foil, and place on a rimmed baking sheet. 

• Bake until soft when pressed, 45 minutes to 1 hour. 

• Let cool slightly. Remove and discard skins. Chop beets into ½-inch cubes. Set aside.

• Let beef fillets sit at room temperature for 30 minutes before cooking.

• Preheat oven to 350°.

• Drizzle fillets with 2 tablespoons olive oil, and season evenly with garlic salt and pepper. 

• In a large cast-iron or ovenproof skillet, place remaining 2 tablespoons olive oil, and heat over medium-high heat. Add beef, and sear on each side until well browned, approximately 3 minutes per side. 

• Place skillet with beef in oven to cook to desired doneness, approximately 5 minutes for medium-well. 

• Meanwhile, divid spinach among 4 salad plates. Place a beef fillet on top of spinach on each plate. Place 3 orange segments on top of each fillet. Top each with chopped beets, blue cheese crumbles, and chopped pistachios.

• Garnish with balsamic reduction, if desired.

*For testing purposes, we used Colavita Balsamic Glace Original. 

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