Cumin-Rubbed Steak and Roasted Root Vegetable Salad

Ingredients

• 1 pound beef Top Sirloin Steak boneless, cut 3/4 inch thick
• 1 pound beets, trimmed, peeled, cut into eighths (cut into quarters if small)
• 1/2 cup water
• 2 sweet potatoes, peeled, cut into 1-1/2 x 1-inch pieces
• 3 shallots, peeled, cut lengthwise in half (about 5 ounces)
• 1-1/2 teaspoons olive oil
• 1/2 teaspoon sea salt
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon coarse grind black pepper
• 8 cups mixed salad greens
• Sea salt
• 2 tablespoons sliced unblanched almonds, toasted (optional)

Sweet Beet Vinaigrette:

• 2 tablespoons reserved beet cooking liquid
• 1 tablespoon sherry vinegar
• 2 teaspoons brown sugar
• 1/2 teaspoon sea or kosher salt
• 1-1/2 tablespoons olive oil