Solo: Steak with Beetroot, Almonds and Carrots

Every Week We Deliver Everything You Need To Cook Amazing Meals

Solo: Steak with Beetroot, Almonds and Carrots

A hearty seasonal salad of beetroot, carrots, and legumes with salty soft cheese and a sweet and tart vinaigrette and of course some prime time steak.

Ingredients to serve 1

  • 1 x Sirloin Steaks
  • ¼ tin x Lentils - drained and rinsed
  • 2 x Carrots - cut into medium rounds/chunks
  • 1 x Beetroot - cut into thin wedges
  • 10g x Wild Rocket - long or thick stems removed
  • 5g x Flaked Almonds
  • 25g x Feta - gently crumbled
  • 25ml x DD White Wine Vinaigrette Base
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C.

Washing Instruction

Wash your hands, carrots, and beetroot well. Rinse your wild rocket thoroughly and drain on paper towel.

Gino's Tip

When cooking steaks directly from the fridge I generally flip it more readily in the pan to get the heat penetrating all the way through. To have more ease when cooking your meat, take it out for about 30 minutes to an hour before you're going to cook, in this way it comes up to room temperature and is easier to cook through.

Step 1 - Roasted Carrots and Beetroot

Mix your round/chunked carrots and thin wedged beetroot in a large mixing bowl with a drizzle of olive, salt, and pepper. Scatter onto an oven tray, cover with foil and pop into the oven for 15 minutes. Remove your foil and continue roasting for a further 12-15 minutes until your carrots and beetroot are tender and lightly browned. At this point scatter over your drained lentils and crumbled feta cheese.

Step 2 - Toasted Almonds and Seared Steak

Season your sirloin steaks with salt and pepper. Heat a large frying pan over med-high heat, while your pan is heating up add your flaked almonds and toast them, transfer to a chopping board once done. Give your pan a quick wipe and place it back on the stove over med-high heat, once your pan is hot but not smoking add a drizzle of olive oil and fry your steaks for 2-3 minutes on each side or until cooked to your desired doneness.

Step 3 - White Wine Vinaigrette

Whisk your DailyDish White Wine Vinaigrette Base along with roughly twice the amount of olive oil until a dressing forms. Season with salt and pepper to taste.

To serve

Mix your white wine vinaigrette and picked wild rocket into your roasted carrots and beetroot and divide your warm salad amongst your servings, top with your toasted almonds and seared steak. Enjoy!