Steak tagliata with roast beetroot, watercress, walnuts and mustard dressing
- January 2016
- Serves 4-6
- hands-on time 20 min, oven time 55 min
Debbie Major serves this classic Italian steak recipe with earthy beetroot and crunchy walnuts, all tied together with a mustard dressing.
- Dairy-free recipes
- 620 kcals
- 40g (7.4g saturated)
- 14.4g (13.1g sugars)
If some of your beetroot are large, chop into equal ￼￼pieces so they cook evenly. They’re cooked when you can pierce them easily with a knife tip.
Toast the walnuts and make the dressing up to 6 hours in advance. Keep in tightly sealed containers. Shake or whisk the dressing to serve
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