eCook Meal
Beef & Creamy Beet Bowl
with a fresh salad & roasted almonds
An un-beetable recipe in both ease of preparation and effects on your palate, Chef! Creamy mustard-coated beets are served with buttery seared steak, spiced with NOMU One For All Rub. For some freshness, enjoy this meal with a salad of toasted almonds, crunchy greens & cucumber rounds.
Serving guide
Choose your portion size.
BEGIN THE BEETS
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STEAK
When the Beetroot has 5-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSTARD DRESSING
Once the Beetroot has finished roasting, remove from the oven and transfer into a bowl. While they are still warm, mix in the creamy mustard, ½ the spring onion and some lemon juice (to taste). Season and set aside.
NUTTY SALAD
In a bowl, mix together the salad leaves, Cucumber, almonds, olive oil, a sweetener (to taste), and the remaining lemon juice (to taste). Season.
SO SATISFYING
Make a bed of nutty salad. Side with the creamy beets and steak slices. Garnish with the remaining spring onion. Yum, Chef!
BEGIN THE BEETS
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STEAK
When the Beetroot has 5-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSTARD DRESSING
Once the Beetroot has finished roasting, remove from the oven and transfer into a bowl. While they are still warm, mix in the creamy mustard, ½ the spring onion and some lemon juice (to taste). Season and set aside.
NUTTY SALAD
In a bowl, mix together the salad leaves, Cucumber, almonds, olive oil, a sweetener (to taste), and the remaining lemon juice (to taste). Season.
SO SATISFYING
Make a bed of nutty salad. Side with the creamy beets and steak slices. Garnish with the remaining spring onion. Yum, Chef!
BEGIN THE BEETS
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STEAK
When the Beetroot has 5-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSTARD DRESSING
Once the Beetroot has finished roasting, remove from the oven and transfer into a bowl. While they are still warm, mix in the creamy mustard, ½ the spring onion and some lemon juice (to taste). Season and set aside.
NUTTY SALAD
In a bowl, mix together the salad leaves, Cucumber, almonds, olive oil, a sweetener (to taste), and the remaining lemon juice (to taste). Season.
SO SATISFYING
Make a bed of nutty salad. Side with the creamy beets and steak slices. Garnish with the remaining spring onion. Yum, Chef!
BEGIN THE BEETS
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STEAK
When the Beetroot has 5-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSTARD DRESSING
Once the Beetroot has finished roasting, remove from the oven and transfer into a bowl. While they are still warm, mix in the creamy mustard, ½ the spring onion and some lemon juice (to taste). Season and set aside.
NUTTY SALAD
In a bowl, mix together the salad leaves, Cucumber, almonds, olive oil, a sweetener (to taste), and the remaining lemon juice (to taste). Season.
SO SATISFYING
Make a bed of nutty salad. Side with the creamy beets and steak slices. Garnish with the remaining spring onion. Yum, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R162.09
for 4 servings · R40.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R159.99 · 64% of packR102.39
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R31.99 · 8% of packR2.56
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R49.99 · 27% of packR13.33
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
Not in the Woolies basket — source these elsewhere:
- Creamy Mustard
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef & Creamy Beet Bowl?
The preparation time for Beef & Creamy Beet Bowl with a fresh salad & roasted almonds is between 25 and 45 minutes.
What is the total time required to make Beef & Creamy Beet Bowl with a fresh salad & roasted almonds?
The total time required to make Beef & Creamy Beet Bowl with a fresh salad & roasted almonds is between 40 and 60 minutes.
How many servings does Beef & Creamy Beet Bowl provide?
4 servings
What are the main ingredients in Beef & Creamy Beet Bowl?
Almonds, Beef, Beef Rump, Beetroot, Creamy Mustard, Cucumber, Lemon Juice, NOMU One For All Rub, Salad Leaves, Spring Onion, Spring Onions
What is the nutritional information of Beef & Creamy Beet Bowl?
Calories: 747, Carbs: 27 grams, Fat: grams, Protein: 42 grams, Sugar: 10 grams, Salt: 666 grams
How do I prepare Beef & Creamy Beet Bowl?
SO SATISFYING: Make a bed of nutty salad. Side with the creamy beets and steak slices. Garnish with the remaining spring onion. Yum, Chef! NUTTY SALAD: In a bowl, mix together the salad leaves, cucumber, almonds, olive oil, a sweetener (to taste), and the remaining lemon juice (to taste). Season. MUSTARD DRESSING: Once the beetroot has finished roasting, remove from the oven and transfer into a bowl. While they are still warm, mix in the creamy mustard, ½ the spring onion and some lemon juice (to taste). Season and set aside. SIZZLING STEAK: When the beetroot has 5-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN THE BEETS: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Beef & Creamy Beet Bowl?
Almonds, Beef, Beef Rump, Beetroot, Creamy Mustard, Cucumber, Lemon Juice, NOMU One For All Rub, Salad Leaves, Spring Onion, Spring Onions
How many calories does Beef & Creamy Beet Bowl have?
747 calories
How much fat content does Beef & Creamy Beet Bowl have?
grams