Peppercorn Steak Salad with Maple Roasted Carrots and Golden Beets

I’m doing the happy dance again!  Twice in two weeks!  This salad is my new addiction.  Hmmm, how can I describe it to you?  There is the deliciously spicy, peppery bite of medium-rare, juicy steak mixed with the scrumptious sweetness of carrots and beets roasted in pure maple syrup, and the natural sugars of the onion are only accentuated when roasted as well.  The farm fresh romaine lettuce and toasted walnuts add some crunch, the goat cheese gives you that unexpected tart flavour and creamy texture and those cute little pea tendrils offer a slightly sweet flavour and nutty undertone.  This is the healthy deliciousness of summer all on one plate!

Nicholyn Farms has some delicious peppercorn steak so I didn’t have to do a thing to it.   If you can’t find a prepared peppercorn steak at your market, simply crush 2-3 tablespoons of peppercorns slightly, either using a mortar and pestle or a rolling pin; lightly rub them into the steak and marinate a minimum of one hour.  Be sure to include enough to form a nice crust when it cooks.

This steak was inspired by the beautiful, fresh produce at the farm.  When I saw the golden beats and tri-coloured baby carrots I was so excited!

They also had some fresh, organic garlic that I’ve used in an upcoming recipe.  Don’t you love that freshness!  I chose romaine for my greens because I had a lot of flavours going on but I think some dandelion greens might be fun as well.  If you love your arugula and spinach, go for that too – it’s all a matter of pleasing your own taste buds and the more you can experiment with a recipe, the better.  That’s the key to developing a love for cooking – find your own path and don’t be afraid to try something new.   And then with each success, you develop the confidence to truly go for it!

Can you believe I made this salad again the very next day?!  I was dreaming about it when I went to bed and it was the first thing I thought about when I woke up.  I haven’t eaten red meat in years but when you can find grass-fed beef, your taste buds celebrate.  I had forgotten how simply delicious it can be and I’ll be including it in my menus regularly.

I truly hope you’ll try this and let me know what you think.  Thank you to many of my new readers for your emails and positive comments.  It truly motivates me when I’m standing in my kitchen, scratching my head and wondering what to create next!  Cheers!