Steak with Roasted Beets, Herbed Yogurt, and Brussels Sprouts

Symptom Check In

• POTS: felt physically weak and a little shaky earlier in the evening - needed iron and protein to feel grounded

• Vestibular migraine: no active head pain, but visual fatigue and that “everything feels loud” sensation

• Lupus: joint heaviness and low-level inflammation, especially knees and hands

Disorder safety check

Condition	Works?	Notes
POTS	Yes	Iron + protein combo
Lupus	Yes	Anti-inflammatory balance
Vestibular migraine	Yes	No sharp acid or spice

Ingredients (1 serving)

• 1 steak (sirloin or ribeye, ~6 oz)

• 2 medium beets

• 1 cup Brussels sprouts, halved

• ½ cup plain Greek yogurt

• Fresh herbs (dill, parsley, or chives)

• Pomegranate seeds (optional but helpful)

• Olive oil

• Salt and black pepper

How to make it (very detailed)

1. Roast the beets

1. Preheat oven to 425°F.

2. Wrap whole beets in foil with olive oil and salt.

3. Roast 45–60 minutes until a knife slides in easily.

4. Cool slightly, peel skins off, then halve.

2. Roast the Brussels sprouts

1. Toss halved Brussels sprouts with olive oil, salt, and pepper.

2. Roast on a sheet pan 20–25 minutes, flipping once, until browned and tender.

3. Make the herbed yogurt

1. Stir Greek yogurt with finely chopped herbs.

2. Add a pinch of salt and a drizzle of olive oil.

3. Chill while everything else cooks.

4. Cook the steak

1. Let steak sit at room temperature 20 minutes.

2. Season generously with salt and pepper.

3. Heat a skillet over medium-high with oil.

4. Sear steak 3–4 minutes per side (medium-rare).

5. Add a small pat of butter and herbs if desired.

6. Rest 5 minutes before slicing.

5. Assemble

1. Plate steak slices.

2. Add roasted beets topped with herbed yogurt and pomegranate.

3. Add Brussels sprouts.

4. Finish with black pepper and olive oil.