Warm beef, beetroot and rocket salad

Name: Warm beef, beetroot and rocket salad
Yield: Serves 3
Cuisine: British recipes
Ingredients: 250g vacuum-packed cooked beetroot in natural juice,; 1 white rustic roll, roughly torn; 2 tablespoons olive oil; 300g thick rump steak; 50g wild rocket; 100g pack sun-dried tomatoes

Easy
February 2007

Easy
February 2007

Serves 3
Ready in 25 minutes

A quick, healthy lunch or dinner recipe with rump steak, beetroot, rocket and sun-dried tomatoes.

Dairy-free recipes

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Ingredients

250g vacuum-packed cooked beetroot in natural juice,
1 white rustic roll, roughly torn
2 tablespoons olive oil
300g thick rump steak
50g wild rocket
100g pack sun-dried tomatoes

250g vacuum-packed cooked beetroot in natural juice,
1 white rustic roll, roughly torn
2 tablespoons olive oil
300g thick rump steak
50g wild rocket
100g pack sun-dried tomatoes

Method

Preheat the oven to 220°C/fan200°C/gas 7. Drain 250g vacuum-packed cooked beetroot in natural juice, reserving the juice. Cut the beetroot into wedges, put into a roasting tin with 1 white rustic roll, roughly torn, and drizzle with 2 tablespoons olive oil. Season, toss together and roast for 15 minutes, turning halfway. Tip into a large bowl to cool slightly.
Meanwhile, season 300g thick rump steak and fry in a hot, dry pan for 2 minutes each side. Set aside for 5 minutes, then slice. Toss 50g wild rocket and 100g pack sun-dried tomatoes with the beetroot, croutons and sliced steak, then divide between plates.
Mix the reserved beetroot juice with 3 tablespoons olive oil, season and drizzle over each salad to serve.

Method

Preheat the oven to 220°C/fan200°C/gas 7. Drain 250g vacuum-packed cooked beetroot in natural juice, reserving the juice. Cut the beetroot into wedges, put into a roasting tin with 1 white rustic roll, roughly torn, and drizzle with 2 tablespoons olive oil. Season, toss together and roast for 15 minutes, turning halfway. Tip into a large bowl to cool slightly.
Meanwhile, season 300g thick rump steak and fry in a hot, dry pan for 2 minutes each side. Set aside for 5 minutes, then slice. Toss 50g wild rocket and 100g pack sun-dried tomatoes with the beetroot, croutons and sliced steak, then divide between plates.
Mix the reserved beetroot juice with 3 tablespoons olive oil, season and drizzle over each salad to serve.

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