Beef and dukkah-roasted beetroot salad

Recipe from: 18 February 2016
recipe, beef, salad,beetroot

Ingredients 15
Servings 4
Time 00:10


  • 1x 500
    rump steak
  • olive oil
  • sea salt and black pepper
  • 1
    small bunch beetroot, quartered
  • 2
  • 150
    feta cheese, crumbled
  • 100
    baby red spinach leaves
  • toasted pita bread, to serve
  • 1/2
    harissa paste
  • 1
  • a squeeze of lemon juice
  • 1/3
    olive oil
  • toasted pita bread to serve
  • sea salt and black pepper



Heat the oven to 200ºC. Place the beetroot, dukkah and a little olive oil in a small roasting pan, cover with foil and roast, covered, for 30 minutes, then a further 10 minutes uncovered. Remove and set aside.

Brush steak with olive oil and season with salt and pepper. Heat a pan until smoking hot, cook steak for 2–3 minutes on each side. Remove and set aside for 10 minutes before slicing into strips.

For the dressing:
Whisk together all the dressing ingredients.

To serve:

Place the steak on a platter, top with beetroot, feta cheese and baby red spinach leaves, drizzle over dressing. Serve with toasted pita bread.

Words and image: Fairlady

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Read more on: beetroot  |  recipe  |  beef  |  salad

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