“This is a sponsored post for SheSpeaks/Rubbermaid.”
I cannot believe I am in love with this Roasted Beet Salad with Steak Strips.
This Roast Beet Salad is filled with strips of steak, candied walnuts, and Boursin Cheese. Thanks to Rubbermaid FreshWorks Containers, I can keep this salad fresher longer!
I never thought I’d live to see the day where I would make a Roasted Beet Salad and actually ENJOY it! Man, it’s crazy how taste buds can change. Let me tell you why this is such a surprise to me. When I was younger, my dad took me out to eat at Frisch’s Big Boy. I was really into salads and vegetables when I was younger so I would always order the salad bar anytime it was an option. I LOVED salads growing up. In honor of my request, he orders the soup and salad bar for me and I was in heaven. I made different variations of salads, tried every vegetable, and most of the salads dressings. In addition to me loving salad bars as a kid, I also loved canned cranberry sauce (do you know where I am going with this?). I still love that gelatinous cranberry flavored side dish. Well, when I was making my salad, I saw what appeared to be cranberry sauce, and thought it was too good to be true! So I put a few slices on my plate. Yall, I went back to my seat, bit into what I thought was cranberry sauce, and IMMEDIATELY, spat it back out onto my plate. GROSS! Ugh, I can still taste the disappointment. My father asked me what was wrong and I told him something was wrong with the cranberry sauce because it wasn’t sweet and it was warm too! He took a bite of the “cranberry sauce”, made a slight chuckle, and said, “Nicole, these are beets, sweetie”. Well, I had never had beets up to that point and didn’t want to eat the ever again. Up until recently, I made good on that promise.
I’ve had beets in juices, but vowed to never, EVER, eat them again. I think it was a few years ago that the foodie world exploded with several meal ideas using beets. I mean, they were everywhere! I’ve seen roasted beets that you can eat like a baked potato (I’m far from that point), Gazpacho Beet Soup (what?), and I’ve even seen Chocolate Beet Cakes! I get the nutritional value and all, but beets taste like the earth to me. Yep! If the Earth had a taste it would taste like beets! So, I can’t imagine tasting it in cakes, as a baked potato, or in soup. But I can imagine the taste of beets in the Roasted Beet Salad with Steak Strips!
I don’t know where the inspiration for this salad came from, but I am so glad I was inspired. This salad is healthy and savory! It almost doesn’t feel that you are eating something as healthy as this salad because it has candied walnuts, dried cranberries, cherry tomatoes, and that AMAZING Boursin Cheese. Boursin Cheese is a very creamy and smooth cheese that you can use a spread on a cracker, sandwich, or whatever. However, I had it in a salad once and I was hooked! This is such an amazing salad and thanks to Rubbermaid FreshWorks, we have the containers that have been designed to keep all the ingredients in this salad fresh longer!
I don’t know about you, but it has always been an issue for me to buy salad mix, berries, or whatever and by the time I am ready to use them, they have wilted or became gross. Seeing how local Farmer’s Markets are about to open, I am always buying organic and locally grown produce and goods and those vegetables must be kept in a quality container made for produce so they can stay fresh longer. Well, thank you, Rubbermaid for the awesome technology that you created for fruit and veggie lovers everywhere!
Now you guys know me, I am not going tell you about anything that I don’t believe in. to be sure I wasn’t telling you about something that didn’t work, I decided to test them for myself. So, about a week ago, I put some salad mix, leftover beets, and grape cherry tomatoes in these containers to see how fresh they would keep.
NO JOKE…my produce is just as fresh as when I put them in the Rubbermaid FreshWorks Containers! How is that possible you may be wondering? The FreshWorks storage containers use FreshVent technology to keep produce fresher up to 80%* longer than regular packaging. Do you know how much money you can save with this help?! LOTS AND LOTS! The vent helps to regulate the oxygen and carbon dioxide to help reduce moisture and spoilage so your produce can stay crisp and fresh. For the best results, don’t rinse your produce before placing them inside the container. These containers are going to come in handy when it comes to making this salad because you are going to want to eat the Roasted Beet Salad over and over again trust me. To prove it to you, I am going to GIVEAWAY a set of these containers to one lucky person! Just enter the GIVEAWAY below!
*Based on strawberries in FreshWorks™ containers vs. store packaging. Results may vary depending upon produce and use.
- 2 medium red beets, peeled and diced
- 2 medium golden beets, peeled and diced
- 1 tbsp. Olive oil
- 1 ½ lb. steak strips
- 2 tbsp. Olive oil
- 5 oz. Spinach and Kale Salad Mix
- 1 c. candied walnuts
- 1 c. cherry tomatoes, cut in half
- ½ cucumber, sliced
- 3 radishes, sliced
- Boursin Garlic and Shallot Cheese
- 5-6 stalks asparagus, diced
- ½ c. dried cranberries
- 3 tbsp. Olive oil
- 1 ½ tbsp. Red Wine Vinegar
- 2 tbsp. Honey
- 1 tbsp. Dijon mustard
- 1 tsp. Italian Seasoning
- Salt and pepper
- Preheat oven to 400 Degrees.
- In a bowl, toss the diced beets with the olive oil and season with salt and pepper as desired. Place evenly on a baking sheet lined with aluminum foil and roast for 25-30 minutes, until fork tender. Remove from oven and allow to cool.
- In a medium saute pan, heat with olive oil on medium-high heat, season the beef strips with salt and pepper, saute the beef strips to medium well, about 5-7 minutes. Remove from pan once cooked.
- In a large salad bowl, add the salad mix, roasted beets, walnuts, steak strips, tomatoes, cucumbers, cherry tomatoes, radishes, asparagus, and dried cranberries, and toss. In a mason jar, add the olive oil, vinegar, honey, dijon mustard, italian seasoning, salt and pepper to taste. Shake vigorously and drizzle on top of salad and toss. Serve in two large salad bowls or plates. Top with crumbled Boursin cheese.