Steak & Chard Salad with Roasted Beets

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 (720 ml) 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 (5 ml) Dijon mustard
1 tsp (5 ml) Italian seasoning
½ tsp dill
1 tsp (5 ml) granulated onion
½ tsp sea salt
Freshly ground black pepper to taste
1 tsp (5 ml) honey

Preheat your oven to 450°F (230°C), 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!

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Steak and chard salad with roasted beets is a dinner salad with real substance. Grilled steak strips meet tender chard leaves and sweet roasted beet slices under a herby Dijon vinaigrette that ties the earthy greens and rich beef together perfectly.

Pro Tips

• Roast the beet slices in a single layer at 450°F until soft, then cool them completely before assembling — warm beets wilt the chard and muddy the salad.
• Grill the steak to medium and rest it before slicing into strips; juicy, slightly pink beef is what makes this salad a full meal.
• Remove the thick chard stems before chopping the leaves — the stems stay tough raw, while the leaves are tender enough to eat as-is.
• The dressing (white wine vinegar, Dijon, Italian seasoning, dill, honey) is bright and herby — shake it in a jar and store it separately until serving.
• Prep everything ahead and store in separate containers; this salad assembles in minutes and travels beautifully for lunches.

Frequently Asked Questions

Can I use a different green?

Baby spinach or kale (massaged with a little dressing) both work in place of chard. Spinach is milder; kale brings more chew and stands up well to the beets.

Is this salad paleo?

Yes: grilled steak, chard, roasted beets, and a vinaigrette of olive oil, white wine vinegar, Dijon, herbs, and a touch of honey.

What cut of steak should I use?

Any good grilling steak works — sirloin, ribeye, or flank steak all slice beautifully into strips. Grill to medium and rest before cutting.

Can I prep it ahead?

Definitely. Grill the steak, roast the beets, and mix the dressing ahead, then store everything separately and assemble just before eating.

Recipe Card

Stav Kogan

Steak & Chard Salad with Roasted Beets

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 3 cups chopped chard leaves, thick stems removed
• 2 large beets, peeled and sliced
• 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
• 1 tsp honey

Method

 

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