For meals on the go, it doesn’t get any healthier or easier than this beautiful salad. Make everything a day ahead, and throw it together during your pit stop for a filling and nutritious lunch-a-go-go. Even my kiddos, who think they don’t like chard, annihilate this salad because it’s a salad, not chard. And who am I to argue with this logic?
SALAD INGREDIENTS
3 cups chopped chard leaves, thick stems removed
1½ pounds ribeye or sirloin steak
Sea salt to taste
Freshly ground black pepper to taste
2 large beets, peeled and sliced
Olive oil for drizzling
DRESSING INGREDIENTS
½ cup olive oil
¼ cup white wine vinegar
1 shallot, minced
1 clove garlic, minced
1 tsp Dijon mustard
1 tsp Italian seasoning
½ tsp dill
1 tsp granulated onion
½ tsp sea salt
Freshly ground black pepper to taste
1 tsp honey
Preheat your oven to 450°F, and heat your grill to medium-high heat.
Place the chard in an airtight container, and place it in the refrigerator or a cooler.
Season the steak with sea salt and pepper. Grill the steak to medium, about 4 minutes per side, depending on its thickness. Set it aside to cool.
Line a baking sheet with parchment paper. Place the beet slices in a single layer on the baking sheet. Drizzle the beets with olive oil, and sprinkle them with sea salt and pepper.
Roast the beets in the oven for 15-20 minutes or until soft. Then set them aside to cool.
In a jar with a tight-fitting lid, combine the dressing ingredients. Shake to mix well. Store in the refrigerator or a cooler.
Slice the steak into strips, place them in an airtight container, and store in the refrigerator or a cooler.
Cut the beet slices in half, place them in an airtight container, and store them in the refrigerator or a cooler.
When you’re ready to eat your salad, simply place the chopped chard in a bowl, and top it with the steak strips and beets. Drizzle on the dressing, and you’re all set!
