Name: Balsamic lamb and beetroot salad
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Yield: 1
Ingredients: 2 garlic cloves, crushed; 82.50 ml balsamic vinegar; 400g lamb steak; olive oil cooking spray; 80g baby rocket; 1 medium red capsicum, chopped; 1 small red onion, halved, thinly sliced; 62.50 ml roughly chopped fresh flat-leaf parsley leaves; 425g can baby beets, drained, halved; 60g low-fat feta, crumbled

Balsamic lamb and beetroot salad

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Prep Time:
25 minutes

Cook Time:
6 minutes

Total Time:
31 minutes

Try this refreshing and low-calorie salad.

Ingredients:

2 garlic cloves, crushed
82.50 ml balsamic vinegar
400g lamb steak
olive oil cooking spray
80g baby rocket
1 medium red capsicum, chopped
1 small red onion, halved, thinly sliced
62.50 ml roughly chopped fresh flat-leaf parsley leaves
425g can baby beets, drained, halved
60g low-fat feta, crumbled

Instructions:

In a shallow glass or ceramic dish, mix garlic and 2 tablespoons of vinegar. Add the lamb, season with salt and pepper, and coat the lamb with the mixture. Cover and refrigerate for 15 minutes to enhance the flavors.
Preheat a large frying pan over medium-high heat. Spray the lamb with oil and cook for 3 minutes on each side for a perfect medium doneness. Transfer to a plate and cover with foil to keep it warm.
In a large bowl, toss together arugula, bell pepper, red onion, parsley, baby beets, and the rest of the vinegar.
Slice lamb into tender 1cm-thick pieces. Arrange rocket mixture on a serving plate, then layer with the succulent lamb slices and crumbled feta. Enjoy!

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