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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Tightly wrap beets in foil, wrapping each color separately. Roast beets for 1 to 1 1/4 hours or until tender; cool. Peel beets; cut into 1/4-inch slices. Chill beets until needed.
Meanwhile, trim fat from meat. Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle meat with salt and 1/4 teaspoon pepper. In a small bowl combine 1 tablespoon of the mustard and the honey; spread over meat.
For a charcoal or gas grill, place meat on the rack of a covered grill directly over medium heat. Grill for 17 to 21 minutes for medium (160°F), turning once halfway through grilling. Remove from grill; cool. Cut meat across the grain into 1/4-inch slices; halve or quarter long slices.
For dressing, in a screw-top jar combine shallots, oil, vinegar, the remaining 1/4 teaspoon pepper and the remaining 3 tablespoons mustard. Cover and shake well.
To serve, arrange meat and beet slices on chilled dinner plates. Drizzle with dressing and sprinkle with parsley.