Steak and Beet Salad With Radicchio


Contrast vibrant beets and juicy steak with a creamy yogurt base.

Steak and beet salad displayed on a plate.
Photo: Greg DuPree
Hands On Time:
25 mins
Total Time:
1 hrs
4 servings

Vibrant and tender beets are a sweet contrast to meaty steak pieces. In addition, torn radicchio leaves are slightly bitter but mellow with a creamy yogurt base. This simple salad recipe calls for hanger steaks, which are tender and taste just as juicy and bold as a fancy ribeye steak, for a much lower price point.

When you’re ready to cook the steak, let the pan heat up until it’s very hot—this will ensure a good crust without overcooking the meat. Also, to make peeling the beets easier, hold them with a paper towel. Finally, don’t skimp on the pepitas and freshly cracked pepper for the ultimate finishing touch to this satisfying salad.


  • 3 medium-size red beets (about 1 lb.)

  • 3 tablespoons water

  • 1 pound hanger steak, trimmed

  • 1 ¾ teaspoons kosher salt, divided

  • Freshly ground black pepper

  • 3 ½ tablespoons olive oil, divided

  • 1 small head radicchio (about 8 oz.), torn (about 3 cups)

  • 1 ½ tablespoons red wine vinegar

  • 2 teaspoons honey

  • 2 teaspoons fresh thyme leaves

  • 1 cup whole-milk Greek yogurt

  • 2 tablespoons roasted and salted pepitas (shelled pumpkin seeds)


  1. Preheat oven to 425°F. Place beets and water in a shallow baking dish. Cover tightly with aluminum foil, and bake in preheated oven until beets are fork tender, 45 to 50 minutes.

  2. Uncover and cool slightly, about 15 minutes. Peel and cut into ½-inch wedges; set aside to cool completely, about 30 minutes.

  3. Sprinkle steak with 1 teaspoon of the salt and several grinds black pepper. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high.

  4. Cook steak until desired degree of doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board; let rest 10 minutes before slicing across the grain.

  5. Combine beets, radicchio, vinegar, honey, thyme, 2 tablespoons of the oil, ½ teaspoon of the salt and ¼ teaspoon of the pepper in a large bowl; toss to coat.

  6. Stir together yogurt and remaining ½ tablespoon oil, ¼ teaspoon salt, and several grinds black pepper. Spread yogurt mixture on a platter or each of 4 plates. Top with sliced steak, beet mixture, and pepitas.

Nutrition Facts (per serving)

478 Calories
30g Fat
20g Carbs
34g Protein
Nutrition Facts
Calories 478
% Daily Value *
Total Fat 30g 39%
Saturated Fat 8g 42%
Cholesterol 88mg 29%
Sodium 1027mg 45%
Total Carbohydrate 20g 7%
Total Sugars 13g
Protein 34g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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