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Beef, beetroot and sweet potato salad
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Savory beef salad bursting with flavor and nutrition.
Ingredients:
  • 5 small (about 600g) beetroot bulbs, roots and stems trimmed
  • 2 medium (about 400g each) orange sweet potato (kumara), thickly sliced
  • 2 red onions, cut into thick rings
  • 9.20 gm olive oil
  • 600g-piece beef fillet
  • 130g (1/2 cup) reduced-fat natural yoghurt
  • 21.00 gm fresh lemon juice
  • 20.00 ml finely shredded fresh mint
  • Salt & freshly ground black pepper
  • 82.50 ml coarsely chopped fresh continental parsley
Instructions:
  • Preheat your oven to 180°C. Individually wrap each beetroot bulb in foil. In a large bowl, mix sweet potato, onion, garlic, and oil until well combined.
  • In a large roasting pan, combine the sweet-potato mixture and beetroot. Roast in a preheated oven for 40 minutes, or until the beetroot is tender. Let it cool for 5 minutes, then using rubber gloves to avoid staining, peel and slice the beetroot into 1cm-thick pieces. Transfer to a large bowl.
  • Preheat a chargrill on high. Grill beef for 4 minutes on each side or until browned. Transfer to a baking tray and bake in the oven for 10 minutes for medium doneness. Rest covered with foil for 5 minutes before serving.
  • Combine the yogurt, lemon juice, and mint in a small bowl. Mix well and season with salt and pepper to taste.
  • Slice the beef into thick pieces across the grain. Plate the beef alongside the sweet potato and beetroot mixture. Drizzle with yogurt dressing, season with salt and pepper, sprinkle with parsley, and serve right away.

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