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Roast beef, lentil and beetroot salad
Roast beef, lentil and beetroot salad
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Try this delicious roast beef, lentil and beetroot salad for a nutritious and satisfying meal.
Ingredients:
  • 800g beetroot, peeled, cut into wedges
  • 4 large garlic cloves
  • 4 fresh thyme sprigs
  • 18.20 gm olive oil
  • 800g lean beef sirloin, fat trimmed
  • 180g yoghurt
  • 20.00 ml horseradish cream
  • 1 bunch radishes, thinly sliced
  • 2 bunches asparagus, halved
  • 1 bunch watercress, leaves picked
  • 2 x 400g cans brown lentils, rinsed, drained
Instructions:
  • Preheat your oven to 220C (200C fan-forced). Line a large baking tray with baking paper. Arrange beetroot, garlic, and thyme on the tray. Season with salt and pepper, drizzle with half the oil, toss to coat, and bake for 30 minutes.
  • Tie the beef with kitchen string at 4cm intervals and season generously with salt and pepper. Heat the remaining oil in a large non-stick frying pan over high heat and brown the beef for about 5 minutes, turning occasionally. Then transfer the beef to a baking tray.
  • Place the roasted garlic on a plate, removing the thyme. Continue baking the beef with beetroot for an additional 15 minutes, or until the beetroot is tender and the beef is rare. Allow it to cool.
  • While the other ingredients prepare, press garlic and finely chop. Mix together the garlic, yogurt, and horseradish cream in a small bowl. Season with salt and pepper.
  • Cook asparagus until just tender, then cool under cold water. Drain well.
  • In a large bowl, mix together asparagus, beetroot, watercress, lentils, and radish. Slice beef thinly, then place on top of the salad. Serve the salad with a drizzle of horseradish dressing.

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