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Peppercorn Steak Salad with Roasted Carrots and Gold Beets

This fresh dinner salad is made with sweet, roasted carrots and beets, and spicy, peppery steak atop a bed of tender greens. 



For 4 Serving(s)


  • 1 onion
  • 3 beets
  • 1/2 lb carrots
  • 2 T olive oil
  • 2 T maple syrup
  • salt
  • pepper
  • 4 steaks
  • 3 T black peppercorns
  • 3 T butter
  • 8 c arugula
  • 1 c walnuts
  • 2 T balsamic vinegar

Peppercorn Steak Salad with Roasted Carrots and Gold Beets Directions

  1. Combine the onion, beets, and carrots in a large mixing bowl. Drizzle with olive oil and maple syrup, and sprinkle with salt and pepper.Toss to coat, then transfer to a rimmed baking sheet and spread in an even layer. Bake for 20 minutes, or until the vegetables are tender.
  2. Sprinkle both sides of the steaks with salt. Sprinkle the crushed peppercorns over both sides of the steaks, pressing them to stick. Melt the butter in a large skillet over medium-high heat. Cook the steaks in the skillet, turning once. For medium, it will be 10-15 minutes, or until an instant-read thermometer reads 155℉. When they are cooked to your desired doneness, transfer to a cutting board and tent with aluminum foil. Let stand for 5 minutes, then slice into thin slices against the grain.
  3. Divide the arugula or spinach between 4 plates. Arrange the sliced steak over the greens, then top with the roasted vegetables, crumbled goat cheese, and walnuts. Finish each salad with a drizzle of balsamic vinegar.

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