2 medium sized roasted beets (see directions for how to roast beets below)
2 leftover grilled sirloin steaks
1 small apple
1 4oz package gorgonzola cheese
1 package fresh spinach
Pear Gorgonzola Dressing
Roasting the Beets
You'll find several options for roasting beets on the web. This is my favorite way (but I also don't getting a little beet juice on my hands): Pre-heat the oven to 400. Peel the beets with a potato peeler. Slice across the beets to make rounds about 1/4 inch thick. Put them in an oven safe dish and coat with approximately 1 Tbsp olive oil, 1/4 tsp salt, 1/8 tsp pepper, and 1/4 tsp dried thyme and just a dash of dried sage. Cook in oven uncovered for 45 minutes, turning the beets once during roasting.
Putting Together the Salad
Once beets have cooled, slice across the rounds to create more rectangular pieces.
Core the apple and slice into matchstick pieces.
Slice your sirloin into thin slices. **Do not reheat the steak or it will be tough.
Toss everything with the gorgonzola cheese and spinach.
Serve with *Litehouse Pear Gorgonzola Vinaigrette Dressing.