• Heat oven to 400°. Toss beets with 1 tbsp oil and 1/4 tsp each salt and pepper. Wrap tightly in aluminum foil and place on a baking sheet. Roast 35 minutes, until fork-tender. Cool slightly, then peel. Cut wedges in half.

  • Whisk 2 tbsp oil, the vinegar, mustard and 1/4 tsp each salt and pepper. Set aside.

  • In a cast-iron or stainless pan, heat 1 tbsp oil over medium-high. Season steak with 1/2 tsp salt and 1/4 tsp pepper. Sear on high for 5 minutes, until a crust starts to form. Flip and sear another 5 to 7 minutes, until medium-rare. Let rest 5 minutes, then thinly slice against the grain.

  • Toss steak with beets, spinach, onion, hazelnuts and dressing.

Nutrition Facts

380 calories; 24 g total fat; 15 g saturated fat; 800 mg sodium. 16 g carbohydrates; 5 g fiber; 8 g sugar; 26 g protein;