1. Lightly cover both sides of steak with a couple pinches of salt and pepper. Set aside. 
2. Chop beets into equal cubes. (I leave the skin on – peel before chopping if preferred). Toss in olive oil to lightly coat. 
3. Transfer beets to a pan and pour in 1/4 cup water. Cook on med-high heat for 13-15 minutes; water should evaporate. 
4. While beets are cooking, prepare mixed greens in a bowl. Cut or shred carrots, slice or dice avocado and crumble cheese; sprinkle on top of mixed greens. 
5.  Once beets are done cooking, set aside to cool. 
6. Pour pecans into a fresh pan or on a sheet of foil (or give the one just used a quick wipe). Roast on med-high heat until aromatic and slightly browned, approx 10 minutes. 
7. While pecans are roasting, grill or pan fry steak on med-high heat to preferred doneness. 
8. Once done, sprinkle pecans on top of mixed greens; dress with balsamic vinaigrette, toss and serve into bowls. 
9. Top off with sliced steak. 

Voilà! Your Best Steak & Beet Salads are ready to go!