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Beetroot and lentil salad with beef
Beetroot and lentil salad with beef
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Whip up a delicious grilled beef, beet, and lentil salad in just 15 minutes!
Ingredients:
  • 35g hazelnuts
  • 4 (about 150g each) beef porterhouse steaks
  • 2 garlic cloves, crushed
  • 5.00 gm smoked paprika
  • 36.40 gm olive oil
  • 400g can lentils, rinsed, drained
  • 450g can whole baby beetroot, rinsed, drained, halved
  • 120g pkt Brand Australian spinach and beetroot salad leaves
  • 100g marinated fetta, coarsely crumbled
  • 20.00 ml red wine vinegar
  • 14.40 gm honey
Instructions:
  • Preheat the oven to 200C. Spread the hazelnuts on a baking tray and bake for about 10 minutes, or until toasted. Allow them to cool slightly, then rub them in a clean tea towel to remove the skins before coarsely chopping them.
  • In a large bowl, mix together the beef, garlic, paprika, and 1 teaspoon of oil until well combined.
  • Preheat a barbecue grill or chargrill to medium-high heat. Grill the beef for 3 minutes on each side for medium doneness or until cooked to your preference. Place on a plate and cover with foil. Allow it to rest for 5 minutes before serving.
  • In a large bowl, toss together lentils, beetroot, spinach, beetroot leaves, feta, and hazelnuts. In a separate bowl, whisk vinegar, honey, and remaining oil. Drizzle the dressing over the salad and mix well. Serve the salad on plates and top it with thick slices of beef.

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