Grilled Steak Salad with Roasted Beets in a Honey Balsamic Glaze

Ingredients:
Steak Salad:
1 lb. grilling steak (such as tenderloin or strip loin)
3 c. baby spinach
3 c. baby arugula
2 c. shredded carrot
6 lg. button mushrooms
Just a Pinch Smoked Pepper, to taste
2 Tbsp. Blood Orange Olive Oil
2 Tbsp. freshly squeezed lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. grainy Dijon mustard
2 tsp. Butter Olive Oil
1/4 tsp. coarse sea salt, or to taste
Roasted Beets:
2 lg. beets, trimmed and peeled
2 Tbsp. Blood Orange Olive Oil
2 Tbsp. Honey-Ginger White Balsamic Vinegar
2 tsp. honey
1/8 tsp. coarse sea salt, or to taste

Instructions:

For the Beets:
Slice peeled and washed beets in half lengthwise; cut into 1/4 inch slices. Place beets in large mixing bowl and toss with 1 tablespoon Blood Orange Olive Oil and 1/8 teaspoon salt. Arrange beets in a single layer on a baking sheet. Bake in 375 degree oven until beets are firm but can easily be pierced with a fork (45 to 55 minutes). In a saucepan whisk 1 tablespoon Blood Orange Olive Oil, 2 tablespoons Honey Ginger Balsamic Vinegar, and 2 teaspoons honey. Bring to a rolling boil over medium heat, then remove. When beets are cooked remove from oven and transfer to a serving dish. Drizzle with the glaze and set aside.

For the Salad:
Preheat grill over medium high heat. Season steak with smoked pepper. Place on grill and cook to desired degree of doneness. Remove from grill and let steak rest for 5 minutes. Cut steak against the grain into 1/2 inch strips. Slice mushrooms and saute in 2 teaspoons Butter Olive Oil until cooked to desired taste. In a small bowl, whisk together Blood Orange Olive Oil, lemon juice, Worcestershire sauce, and mustard. Drizzle over salad. Season with sea salt, if using.

In a large bowl, toss together spinach, arugula, and carrot. Place salad mixture on plate; arrange beet slices around plate. Place steak strips on top of salad and finish with sauteed mushrooms on top of the steak.

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