Food Recipes Steak and Beet Salad With Cheddar and Pistachios 4.7 (3) 1 Review The classic beet and goat cheese salad has been there and done that. This fresh take combines golden beets, crumbled aged white cheddar, and sliced hanger steak and makes for a delightful dinner salad. By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Updated on April 28, 2017 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 15 mins Total Time: 25 mins Yield: 4 Jump to Nutrition Facts The sweet and acidic dressing, made from vinegar, honey, mustard, and olive oil, is a great complement to the rich and flavorful meat. You could swap in flank steak, but we love the super tender results from pan-seared hanger steak. If possible, buy beets with perky greens still attached to make sure they’re quite fresh; older beets tend to dry out and lose some of their color. Ingredients 1 pound hanger steak, trimmed and cut into 4 pieces 1 teaspoon kosher salt, divided ¾ teaspoon black pepper, divided 3 tablespoons olive oil, divided 2 medium golden beets, peeled and cut into wedges 1 ½ tablespoons white balsamic vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 5 ounces baby lettuces 1 ½ ounces aged white Cheddar cheese, broken into pieces ¼ cup roasted salted pistachios, chopped Directions Season steak with ¾ teaspoon of the salt and ½ teaspoon of the pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add steak and cook until deeply brown on both sides, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes. Meanwhile, place beets and 2 tablespoons water in a microwave-safe bowl. Cover tightly with plastic wrap and microwave on high until beets are tender when pierced with a knife, about 5 minutes. Whisk together vinegar, honey, mustard, remaining 2 tablespoons oil, and remaining ¼ teaspoon each salt and pepper in a large bowl. Add beets and lettuces and toss to combine. Slice steak against the grain and serve on top of salad along with cheese and pistachios. Rate it Print Nutrition Facts (per serving) 430 Calories 31g Fat 12g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 430 % Daily Value * Total Fat 31g 40% Saturated Fat 9g 45% Cholesterol 83mg 28% Sodium 741mg 32% Total Carbohydrate 12g 4% Total Sugars 7g Protein 30g *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.