Sometimes I need to liven my weeknight dinners. I love to eat salads during the week because they are fast and simple to whip up, but lately I have been getting bored. To enliven my weeknight dinner, I swaped out my usual veggies and opted for more flavor-rich, luxe ingredients. Rich, sliced New York steak atop of greens with earthy roasted golden beets, plump heirloom tomatoes, tangy gorgonzola cheese and creamy avocado.
1:fresh ingredients for the salad; 2:cubed french bread drizzled with olive oil, ready to bake; 3:roasted golden beets; 4:mixing salad in dressing; 5:finished fabulous dinner, including a necessary glass of wine.
Steak and Gorgonzola Salad
8 ounce steak, cooked and thinly sliced
4 ounces mixed greens
2 golden beets, peeled and roasted, then diced
1 heirloom tomato, chopped
1/2 avocado, roughly chopped
1/4 cup ounce crumbled gorgonzola cheese
1/2 cup french bread, cubed
Peel and quarter the beets, drizzle with olive oil, dust with salt and freshly cracked black pepper and roast for 35-40 minutes at 350 F. After they cool, dice.
Toss the cubed french bread with olive oil, dust with salt and freshly cracked pepper and bake for 20 minutes at 350 F.
Toss the greens, beets, tomatoes, avocado, gorgonzola and croutons with 1 Tbsp. olive oil and 1 1/2 Tbsp. balsamic vinegar. Plate and add the sliced steak on top.