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Ostrich and beetroot salad


Ostrich and beetroot salad

Ingredients 9
Servings 4
Time 30 min

Ingredients

  • 4
    Ostrich steaks
  • pickled beetroot cubes (store-bought)
  • 100
    g
    rocket
  • 50
    g
    feta, cubed
  • Balsamic reduction
  • 50
    ml
    extra virgin olive oil
  • handful
    raspberries
  • 50
    g
    roasted almonds, sliced
  • salt and pepper to taste
 

Method

 

Take the steaks out 20 minutes before cooking to come to room temperature. Season lightly with salt, pepper and olive oil. In a pan on high heat, cook the steaks for 4 minutes a side. Set aside to rest. When the steaks are done resting for 5 minutes, slice against the grain. To assemble the salad, add the rocket, beetroot, feta, raspberries and ostrich slices to a bowl drizzle over olive oil and the balsamic reduction. Sprinkle over the roasted almonds and season lightly with salt and freshly cracked black pepper. Serve with your glass of chosen bubbles. 

 

Read more on: recipe  |  salad
 

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