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Warm beetroot, carrot and ricotta salad with Moroccan beef
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Try a vibrant warm beet, carrot, and ricotta salad with flavorful Moroccan beef for a satisfying, lighter meal option.
Ingredients:
  • 2 oranges, zested, juiced
  • 57.20 gm honey
  • 36.40 gm olive oil
  • 1 bunch beetroot, trimmed, peeled, cut into wedges
  • 12 baby carrots, peeled, halved
  • 250g fresh ricotta
  • 4 x 200g Beef Porterhouse Steaks
  • 9.20 gm olive oil, extra
  • 20.00 ml Moroccan seasoning
  • 120g pkt Baby Rocket Leaves
Instructions:
  • Preheat your oven to 200C. In a small jug, mix together orange zest, orange juice, honey, and oil. Season with salt and pepper. On one baking tray, lay out the beetroot and drizzle with 1/3 of the orange mixture. On a separate baking tray, place the carrot and ricotta, then drizzle with 1/2 of the remaining orange mixture, reserving the rest. Bake the beetroot for 1 hour, adding the carrot and ricotta after 15 minutes. Cook until all vegetables are tender.
  • Brush the steaks generously with extra oil and coat them with Moroccan seasoning. Heat a barbecue grill or chargrill over medium-high heat and cook the steaks for 3 minutes on each side, or until they reach your desired level of doneness. Allow them to rest, covered, for 5 minutes before slicing thickly across the grain.
  • Place the rocket, beetroot, carrot, ricotta, and steak artistically on individual serving plates. Finish by delicately drizzling the reserved orange mixture over the top before serving.

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