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Warm beef, roasted carrot and walnut salad
Warm beef, roasted carrot and walnut salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try a comforting beef salad with roasted vegetables and creamy ricotta for an easy and delicious weeknight dinner.
Ingredients:
  • 1 bunch baby (Dutch) carrots, trimmed, peeled, halved lengthways
  • 1 red onion, thinly sliced into rounds
  • 89.38 gm honey
  • 36.40 gm extra virgin olive oil
  • 1 bunch asparagus, trimmed
  • 500g beef rump steak, trimmed
  • 1 tsp dried chilli flakes
  • 100g baby spinach
  • 250.00 ml fresh coriander leaves
  • 66.25 gm honey mustard dressing
  • 37.95 gm walnuts, coarsely crumbled
  • 150g fresh ricotta, crumbled
Instructions:
  • Preheat your oven to 220C/200C fan-forced and prepare a baking tray lined with baking paper.
  • Spread carrots and onion on a tray. Drizzle with honey and half of the oil. Season with salt and pepper. Roast for 20 minutes until carrots are tender, then add asparagus for the last 5 minutes of cooking.
  • Preheat a chargrill pan over medium-high heat. Season beef with chili flakes and ground coriander, then drizzle with oil. Grill beef for 3 minutes on each side for a perfect medium or to your preferred doneness.
  • Assemble spinach, carrot mixture, and 2/3 of the fresh coriander on serving plates. Drizzle with dressing. Slice beef thinly and place over salad. Top with walnuts, ricotta, and remaining coriander.

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