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Beetroot and lentil salad with chargrilled beef
Beetroot and lentil salad with chargrilled beef
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Serve up a stunning beet and lentil salad with chargrilled beef for an impressive meal!
Ingredients:
  • 2 bunches beetroot, ends trimmed
  • 1 red onion, thinly sliced
  • 40.00 ml red wine vinegar
  • 1.20 gm sea salt flakes
  • 50g walnut
  • 14.40 gm honey
  • 2 Beef Porterhouse Steaks, trimmed
  • 11.80 gm wholegrain mustard
  • 400g can lentils, rinsed, drained
  • 120g pkt Baby Rocket
  • 125.00 ml flat-leaf parsley leaves
  • 50g smooth fetta, crumbled
Instructions:
  • Preheat the oven to 180C. Individually wrap each beetroot in foil and arrange them on a baking tray. Bake for 45 minutes, or until they are tender. Let them cool before proceeding.
  • In a small bowl, mix together onion, vinegar, sugar, and salt. Cover and let it marinate for 45 minutes.
  • Prepare a baking tray with a layer of baking paper. Spread the walnuts evenly on the tray and generously drizzle with honey. Bake in the oven for 5-7 minutes until the walnuts are lightly toasted and caramelized.
  • Preheat your barbecue grill or chargrill on high heat. Season the steaks and grill for 3 minutes on each side for medium doneness or to your preference. Place the cooked steaks on a plate, cover with foil, and let rest for 5 minutes before thinly slicing.
  • Put on gloves to protect your hands while you peel the beetroot. Cut the beetroot into thick slices lengthwise. Drain the onion, saving the vinegar mixture. Combine the oil and mustard with the reserved vinegar mixture and whisk together. Season with pepper to taste.
  • In a large bowl, mix together beetroot, onion, lentils, rocket, and parsley. Drizzle with dressing and toss gently. Divide the mixture among serving plates and sprinkle with walnuts and feta. Top with beef before serving.

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