This is a favorite light lunch on any day I’ve got leftover steak from the previous night’s dinner. I love mixing it with the Japanese combination I find in the international aisle of my supermarket, but flavor this with your favorite herb. Dill, in particular, works well with this combination.
If you are sure you are a beet hater, just try this once—buy whole beets, toss with a touch of oil and salt, roast at 425 degrees until tender, cool and peel, then dice. I love to combine the golden beets with the more common red beets for something beautiful.
3 ounces cooked Laura’s Lean Beef Sirloin, sliced
1 cup cucumber, diced
1 tablespoon minced shallot or red onion
1/2 cup roasted beets, diced (mix golden and red beets if you like)
1 tablespoon seasoned rice wine vinegar
1 teaspoon Japanese seasoning blend (or 1 teaspoon dill OR 1 tablespoon fresh dill)
1 tablespoon crumbled Feta cheese
Place sliced beef on plate. Combine cucumber, shallot and beets. Toss with vinegar and seasoning, and top with feta. Enjoy.
Nutrition Information for 1 Serving
Calories: 231; Calories from Fat: 64; Percentage of Calories from Fat: 27%; Fat 7g; Saturated Fat 4g; Cholesterol 61mg; Sodium 287mg; Carbohydrate 20g; Fiber 3g; Sugars 13g; Protein 23g; Vitamin A 28%; Vitamin C 31%; Calcium 13%; Iron 23%