Low Carb London Broil Recipe with Golden Beet Salad #Healthy #GlutenFree #Paleo
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5 from 3 votes

Low Carb London Broil Recipe with Golden Beet Salad

Low Carb London Broil Recipe with Golden Beet Salad - A fabulous satisfying dinner when you are watching your waistline! Paleo friendly and delish!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 556kcal
Author: Sommer Collier

Ingredients

For the London Broil:

For the Golden Beet Salad:

  • 2 pounds golden beets
  • 1 pint cherry or grape tomatoes, halved
  • 1/4 cup chopped parsley
  • 1/4 cup chopped scallions
  • 3 tablespoons golden balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 clove garlic minced

Instructions

  • Preheat the oven to 450 degrees F. Move one oven rack to the top position for later, and leave one in the middle. Wash the beets and place them whole into a small baking dish. Cover tightly with foil and roast for 45-50 minutes on the center rack, until fork tender. Let the beets cool for a few minutes, then peel off the skins. Cut the beets into thin wedges and place in a salad bowl.
  • Meanwhile, rub both sides of the London Broil with oil. Then sprinkle with paprika and cumin. Salt and pepper liberally on both sides and rub the seasoning into the meat. Then score both sides of the London Broil, cutting 1/4 inch deep in a criss-cross pattern 1/2 inch apart. (See post images.) Place on a rimmed baking sheet and set aside.
  • Once the beets are out of the oven, set the oven on broil. When ready, broil the London Broil for 4 minutes per side, until charred. Allow the meat to cool for 10 minutes, then slice against the grain into thin pieces.
  • Next, cut the tomatoes, parsley and scallions. In a small bowl, whisk together the vinegar, oil, honey, garlic, 1 teaspoon salt and 1/2 teaspoon ground black pepper. When the beets are cooked and sliced, toss the tomatoes, parsley, scallions, and dressing together.
  • To serve, fan the London Broil slices out on a platter and top with the beet salad.

Nutrition

Serving: 8ounces | Calories: 556kcal | Carbohydrates: 22g | Protein: 41g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 115mg | Sodium: 229mg | Potassium: 1211mg | Fiber: 5g | Sugar: 16g | Vitamin A: 880IU | Vitamin C: 29.6mg | Calcium: 55mg | Iron: 5.5mg