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
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
Heat oven to 425°F. Place beets in small roasting pan or 9-inch metal baking pan; drizzle with water. Cover pan tightly with aluminum foil. Place sweet potatoes and shallots on 15 x 10-inch metal baking pan. Drizzle with 1-1/2 teaspoons oil and sprinkle with 1/2 teaspoon salt; toss to coat. Roast vegetables in 425°F oven 30 minutes or until tender. Remove beets from pan; reserve 2 tablespoons cooking liquid for vinaigrette. Loosely cover vegetables. Set aside.
Combine cumin and pepper; press evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place top sirloin steak in skillet; cook 12 to 15 minutes (tenderloin steaks, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
Meanwhile to prepare Sweet Beet Vinaigrette, combine all ingredients except oil in small bowl; gradually whisk in oil until blended.
Arrange salad greens on serving plates or platter. Top with roasted vegetables; drizzle with vinaigrette. Carve steaks into slices; season with salt, as desired. Arrange over salad. Garnish with almonds, if desired.
Nutrition information per serving: 400 Calories; 135 kcal Calories from fat; 15 g Total Fat; 4 g Saturated Fat; 8 g Monounsaturated Fat; 67 mg Cholesterol; 783 mg Sodium; 38 g Total Carbohydrate; 7.9 g Dietary Fiber; 31 g Protein; 5 mg Iron; 7.9 mg Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.4 mg Zinc; 29.5 mcg Selenium;