Servings
4

Steak, beets, and...blue cheese? We get it—that combination doesn't exactly sound like the usual steakhouse order.

But in the case of this recipe, you should definitely trust us when we say that this surprising mix of flavors and textures—juicy rib-eye and tender beets tossed with a tangy, slightly sour blue cheese sauce—is going to become your new favorite.

Recipe and photo courtesy of Olivia’s Cuisine.

Makes 4 Servings
Ingredients 
4 boneless rib-eye steaks
Salt and freshly ground black pepper
1.75 lbs baby potatoes
1 Tbsp salt
1 Tbsp olive oil
1 lb fresh beets, peeled and cut into thin sticks
For the Danish blue cheese dressing:
½ cup butter
2 Tbsp walnuts, coarsely chopped
1 shallot, peeled
Finely diced ½ cup bleu cheese, crumbled
1 Tbsp fresh rosemary
Salt and freshly ground black pepper
How to make it 

Preheat your oven to 450ºF. Bring a large saucepan of salted water to a boil. Add the baby potatoes and boil for 10 minutes or until tender. Remove from heat, drain, and run under cold water until cool enough to handle. Carefully remove skin. Drain well and place in a medium-size bowl. Toss the baby potatoes with olive oil and some salt, and place them on a parchment paper-lined baking sheet.

Toss the beets with salt and pepper, and place on a separate parchment paper-lined baking sheet. Bring both baking sheets to the oven and roast for 10-15 minutes, turning and shaking halfway through, until the beets are tender and the potatoes are golden.

Grill or fry the steaks to desired doneness; season with salt and pepper. Allow to rest covered loosely with aluminum foil for 5 minutes.

In a medium skillet, brown butter, add walnuts and shallot; remove from heat and add blue cheese and rosemary. Gently stir and allow to slowly melt. Toss the roasted beet sticks with the blue cheese dressing and season with salt and pepper.

 

Serve the steaks with roasted potatoes and marinated beets on the side, and some more crumbled blue cheese on top.