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Hayden Quinn's beef skewers with beetroot, radish and grain salad recipe
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Try these quick and delicious summery beef skewers paired with a flavorful beet and grain salad for a memorable barbecue feast.
Ingredients:
  • 1kg beef rump, trimmed, cut into 3cm cubes
  • 120g butter, softened
  • 40.00 ml horseradish cream
  • Watercress tips, to serve
  • ½ cup (100g) quinoa
  • ½ bunch target beetroot, thinly sliced
  • 1/2 bunch baby beetroot, thinly sliced
  • 1/2 bunch radish, thinly sliced
  • 1 red apple, thinly sliced
  • 1/4 bunch dill, leaves finely chopped, plus fronds to serve
  • ¼ cup extra-virgin olive oil
  • 40.00 ml red wine vinegar
  • 1 tsp horseradish cream
Instructions:
  • Prepare the quinoa as instructed on the packet and let it cool. Combine it in a large bowl with the rest of the ingredients for the salad.
  • Skewer beef onto 8 metal skewers. Combine butter and horseradish cream in a small bowl and season to taste. Spread half of the butter mixture over the beef. Heat a barbecue or grill pan on high heat and grill skewers in batches, turning frequently, for 3-5 minutes until charred and cooked to medium-rare. Transfer to a platter, brush with the remaining horseradish butter, tent loosely with foil, and let rest for 3 minutes.
  • Combine the vinaigrette ingredients in a jar and shake well.
  • Drizzle half of the vinaigrette over the salad, ensuring it is well coated. Transfer the salad to a platter, arrange the beef skewers on top, and drizzle with the remaining vinaigrette, if desired. Finish by garnishing with watercress and fennel fronds.

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