Beets, sweet potatoes and shallots get roasted while Top Sirloin steak sizzles in the skillet. They all meet in a sweet beet vinaigrette.
Heat oven to 425°F. Place beets in small roasting pan or 9-inch metal baking pan; drizzle with water. Cover pan tightly with aluminum foil. Place sweet potatoes and shallots on 15 x 10-inch metal baking pan. Drizzle with 1-1/2 teaspoons oil and sprinkle with 1/2 teaspoon salt; toss to coat. Roast vegetables in 425°F oven 30 minutes or until tender. Remove beets from pan; reserve 2 tablespoons cooking liquid for vinaigrette. Loosely cover vegetables. Set aside.
Combine cumin and pepper; press evenly onto beef Top Sirloin Steak. Heat large nonstick skillet over medium heat until hot. Place top sirloin steak in skillet; cook 12 to 15 minutes (tenderloin steaks, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
Meanwhile to prepare Sweet Beet Vinaigrette, combine all ingredients except oil in small bowl; gradually whisk in oil until blended.
Arrange salad greens on serving plates or platter. Top with roasted vegetables; drizzle with vinaigrette. Carve steak into slices; season with salt, as desired. Arrange over salad. Garnish with almonds, if desired.