Soups and salads can be much more than just side dishes and starters. Today on Everyday Food, we’re putting soups and salads center stage, with recipes that will excite the eyes and the palate. Allie cooks a Seared Beef and Noodle Soup using thin slices of sirloin steak nestled in bowl of delicate beef broth and rice noodles. Warm and satisfying it’s a substantial dinner in a bowl. Today’s Have You Tried ingredient is Beets. These brightly colored root vegetables become sugary sweet when they’re roasted. Lucinda uses them as the star of our Beet, Pear and Goat Cheese Salad. Sarah shows us how to pack a bowl of our Chickpea and Pasta Soup in your Lunchbox for those times when you’re on the go. Grilled Chicken Cobb Salad is an American classic. Emma uses juicy grilled chicken, creamy avocado, feta cheese and crispy bacon in our version that never fails to impress family and friends. Margot prepares a light and satisfying steakhouse dinner in our Cooking for One: Steak Salad with Spinach. We quickly broil skirt steak and serve it on a bed of baby spinach with sweet grapes and crumbled blue cheese. It’s all about soups and salads, on Everyday Food.