Beef with Cucumber Salad with Roasted Beets and Fresh Herbs


Beef and Beet Salad
Japanese Seasoning

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%


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