Recipe

Balsamic Beet Salad

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Balsamic Beet Salad

Juicy rump steak served with a roast beetroot salad coated in a balsamic dressing.




Ingredients to serve 2

  • 4 x beetroots – peel and cube (1 cm)
  • 1 tbsp x balsamic vinegar
  • 1 tsp x wholegrain mustard
  • 2 x rump steaks
  • 40g x rocket
  • 20g x hard cheese – grate finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 8 x beetroots – peel and cube (1 cm)
  • 2 tbsp x balsamic vinegar
  • 2 tsp x wholegrain mustard
  • 4 x rump steaks
  • 80g x rocket
  • 40g x hard cheese – grate finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roast beetroot: Place on a tin foil lined baking tray and drizzle with olive oil and HALF the balsamic vinegar. Season with salt and pepper and roast for 25-30 minutes until cooked through.

Step 3

Mustard and balsamic dressing: Whisk together olive oil (4 tbsp for 4; 2 tbsp for 2), wholegrain mustard and the REST of the balsamic vinegar. Season with salt and pepper.

Step 4

Steak: When the beetroots have been roasting for 15 minutes, place a dry pan on high heat. Rub both sides of each steak with olive oil and season with salt and pepper. When the pan is hot, add the steaks and sear for 1½ minutes a side only turning them once for a medium-rare steak (you can adjust the time to suit your preference). In the last minute of cooking, melt a knob of butter in the pan and spoon over the steak. When done, remove from the pan, cover in tin foil and rest on a plate for 5-10 minutes.

Step 5

Rocket salad: Mix together the roasted beetroot and rocket, top with the hard cheese and drizzle with the mustard and balsamic dressing.

Step 6

Serve the steak with the rocket salad on the side.