Roasted Beet And Steak Strip Salad

• FOR THE BEETS:
• 2 whole Red Beets, Peeled And Diced
• 2 whole Golden Beets, Peeled And Diced
• 1 Tablespoon Olive Oil
• FOR THE STEAK:
• 1-1/2 pound Steak Strips
• 2 Tablespoons Olive Oil
• FOR THE SALAD:
• 5 ounces, weight Spinach And Kale Salad Mix
• 1 cup Candied Walnuts
• 1/2 Cucumber, Sliced
• 1 cup Cherry Tomatoes, Halved
• 3 whole Radishes, Sliced
• 5 stalks Asparagus, Diced
• 1/2 cups Dried Cranberries
• 2 ounces, weight Boursin Cheese
• FOR THE DRESSING:
• 3 Tablespoons Olive Oil
• 1-1/2 Tablespoon Red Wine Vinegar
• 2 Tablespoons Honey
• 1 teaspoon Dijon Mustard
• 1 teaspoon Italian Seasoning
• Salt And Pepper

1. Preheat oven to 400u0b0F.
2. 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.
3. In a medium saute pan, heat with olive oil on medium-high heat. Season the beef strips with salt and pepper and saute to medium well, about 5-7 minutes. Remove from pan once cooked.
4. In a large salad bowl, add the salad mix, roasted beets, walnuts, steak strips, cucumbers, cherry tomatoes, radishes, asparagus, and dried cranberries. Toss.
5. In a Mason jar, add olive oil, vinegar, honey, Dijon mustard, Italian seasoning, salt and pepper to taste. Shake vigorously and drizzle on top of salad and toss.
6. Serve in large salad bowls or plates. Top with crumbled Boursin cheese.

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Taken from tastykitchen.com/recipes/salads/roasted-beet-and-steak-strip-salad/ (may not work)