Beef, Beet and Potato Salad | RICARDO

Ingredients

• 2 tablespoons (30 ml) mayonnaise
• 2 tablespoons (30 ml) white wine vinegar
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon (5 ml) Dijon mustard
• 1 teaspoon (5 ml) maple syrup
• Salt and pepper
• 1 striploin steak, about 3/4 lb (350 g)
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (5 ml) ground black pepper
• 2 cups (500 ml) baby potatoes, boiled and halved
• 2 beets, boiled, peeled and cut into 1/2-inch (1-cm) thick slices
• 2 tablespoons (30 ml) butter, melted
• 6 cups (1.5 litres) lamb lettuce
• 1/4 cup (60 ml) shaved Parmigiano-Reggiano cheese