Preps in

15

Minutes

Cooks In

20

Minutes

Serves

6

People

Calories

560

Per Serving

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  1. Preheat the oven to 375 degrees.
  2. In a large mixing bowl, combine ¼ cup olive oil, salt, pepper, garlic, rosemary, shallot and whisk to blend and emulsify.
  3. Add the beets and potatoes and toss to coat well.
  4. Pour the entire bowl onto a baking sheet, and spread everything evenly.
  5. Set the bowl aside without cleaning it, use for the vinaigrette.
  6. Place the baking sheet in the oven for 10 minutes.
  7. Remove from oven and toss ingredients with a spatula to unstick from baking sheet and let everything cook more evenly.
  8. Place back into the oven for another 5 minutes or so until done.
  9. Using the bowl you used for the beets and potatoes, add champagne vinegar, ¼ salt, ¼ pepper, sugar, and the mustards.
  10. . Whisk until well blended, then slowly stream in the remaining ¾ cup of olive oil while you continue to whisk until emulsified and smooth.
  11. In a large skillet on medium, warm 4 Tbspof the mustard vinaigrette, then add the Beef and a ¼ cup of water.
  12. Steam until the beef is warm and remove from the heat.
  13. In a large mixing bowl, combine the roasted beets, potatoes, one handful of arugula, the beef, with about ½ the mustard dressing and toss to coat everything well.
  14. Time to plate!
  15. Lay a bed of arugula, top with the root vegetables and beef mix, and garnish with a few sprigs of arugula.
  16. Spoon some additional dressing around the salad edges of the plate to taste.
  17. Violá!
  18. This is not intended to be a super “leafy” salad, the arugula is for some fresh spicy notes and color, the beef and root vegetables are the hero for this dish.

Watch Us Make It!

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