adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef, potato and beetroot salad
Beef, potato and beetroot salad
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Vibrant salad reimagines classic meat and potatoes.
Ingredients:
  • 750g kipfler potatoes, scrubbed, halved lengthways
  • 56.88 gm extra virgin olive oil
  • 4 beef sirloin steaks
  • 2 bunches fresh asparagus, trimmed, halved
  • 825g can baby beetroot, drained
  • 220ml roasted garlic mayonnaise
Instructions:
  • Preheat your oven to a toasty 220°C while you prepare a baking tray lined with baking paper.
  • Transfer the potatoes to a baking tray lined with parchment paper. Drizzle 1 tablespoon of oil over the potatoes. Roast in the oven for 30-35 minutes until beautifully golden and tender. Then, transfer the roasted potatoes to a sizeable bowl.
  • Heat up your grill or barbecue until it's nice and hot. Brush both sides of the steaks with a flavorful 2 teaspoons of oil, then season with salt and pepper. Grill for 4 minutes on each side for a perfect medium cook, or adjust until it's just how you like it. Transfer the steaks to a plate, cover with foil, and let them rest for 10 minutes to lock in those delicious juices.
  • In a pot with boiling salted water, blanch asparagus for 1 to 2 minutes until tender. Drain and combine with potatoes. Pat dry beetroot halves and add them to the mix. Slice steaks, add to salad, and drizzle with remaining oil. Season with salt and pepper, toss to combine.
  • Divide salad among bowls and generously drizzle with creamy mayonnaise. Enjoy immediately.

Similar Recipes