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Seared Beef Salad with Horseradish Dressing Ingredients: 1 lb. baby new potatoes, thickly sliced 12 cherry tomatoes halved 4 cups baby spinach 1 red onion finely chopped 1-2/3 cups beets diced and drained , in natural juices 2 tbsps. balsamic vinegar 2 (8 oz.) tenderloin steaks, visible fat removed 2 tsps. olive oil 1 tsp. multicolored peppercorns, coarsely crushed Instructions: Put the potatoes in the top of a steamer, cover, and set over a saucepan of simmering water. Steam for 6-8 minutes, or until tender. Let cool. Put the cherry tomatoes, spinach, onion, and beets in a salad bowl. Drizzle with the vinegar and toss together. Preheat a heavy, ridged grill pan over high heat. Brush the steaks with the oil, then sprinkle with crushed peppercorns. Cook in the hot pan for 2 minutes on each side for medium-rare, 3 minutes for medium, and 4 minutes for well done. Transfer the steaks and let rest for a few minutes.

Horseradish Dressing: 1/2 cup ricotta cheese 1/4 cup low-fat plain yogurt 1-2 teaspoons horseradish Salt and pepper to taste

To make the dressing, put the ricotta and yogurt in a salad bowl, stir in the horseradish then season with salt and pepper. Add the potatoes and toss gently together. Divide the Spinach among four plates then spoon the potato salad in the center. Thinly slice steak and arrange it over the top, then serve.

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