What is the preparation time for Beetroot & Beef Salad?

The preparation time for Beetroot & Beef Salad with red pepper pesto is between 25 and 40 minutes.

What is the total time required to make Beetroot & Beef Salad with red pepper pesto?

The total time required to make Beetroot & Beef Salad with red pepper pesto is between 40 and 55 minutes.

What are the main ingredients in Beetroot & Beef Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Beetroot & Beef Salad?

Calories: 560, Carbs: 27 grams, Fat: grams, Protein: 51.4 grams, Sugar: 13.1 grams, Salt: 1008 grams

How do I prepare Beetroot & Beef Salad?

ADD SOME CRUNCH: 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. ALL TOGETHER: In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the shredded leaves, the baby marrow ribbons, the crumbled feta, and ½ the toasted nuts. Set aside. RED PESTO SAUCE: Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency. CRISPY BEET: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). BROWNED BEEF: Return the pan to high heat with a drizzle of oil. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside. SENSATIONAL SALAD: Plate up the dressed baby marrow salad and top with the cooked beef, the beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.

What should be prepared from my kitchen to make Beetroot & Beef Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Beetroot & Beef Salad

Name: Beetroot & Beef Salad
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Salad can either be a bit monotonous or really mouthwatering. The difference is using interesting ingredients, complementing textures, and an elevated dressing. We show you how with this superb salad, made with oven-roasted beetroot, toasted almonds, creamy feta, browned beef, baby marrow ribbons, and drizzles of red pepper pesto sauce.

Beetroot & Beef Salad

with red pepper pesto

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Marrow
Beef
Beetroot
Danish-style Feta
Free-Range Beef Strips
Green Leaves
Honey-Mustard Dressing
Pesto Princess Red Pepper Pesto

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

CRISPY BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ADD SOME CRUNCH
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.
ALL TOGETHER
In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the shredded leaves, the baby marrow ribbons, the crumbled feta, and ½ the toasted nuts. Set aside.
RED PESTO SAUCE
Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.
BROWNED BEEF
Return the pan to high heat with a drizzle of oil. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the cooked beef, the beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.

Beetroot - 200g
Almonds - 10g
Honey-mustard Dressing - 17,5ml
Green Leaves - 20g
Baby Marrow - 100g
Danish-style Feta - 30g
Pesto Princess Red Pepper Pesto - 30ml
Free-range Beef Strips - 150g

Download the Recipe

Serves 2

CRISPY BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ADD SOME CRUNCH
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.
ALL TOGETHER
In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the shredded leaves, the baby marrow ribbons, the crumbled feta, and ½ the toasted nuts. Set aside.
RED PESTO SAUCE
Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.
BROWNED BEEF
Return the pan to high heat with a drizzle of oil. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the cooked beef, the beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.

Beetroot - 400g
Almonds - 20g
Honey-mustard Dressing - 35ml
Green Leaves - 40g
Baby Marrow - 200g
Danish-style Feta - 60g
Pesto Princess Red Pepper Pesto - 60ml
Free-range Beef Strips - 300g

Download the Recipe

Serves 3

CRISPY BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ADD SOME CRUNCH
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.
ALL TOGETHER
In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the shredded leaves, the baby marrow ribbons, the crumbled feta, and ½ the toasted nuts. Set aside.
RED PESTO SAUCE
Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.
BROWNED BEEF
Return the pan to high heat with a drizzle of oil. When hot, sear the beef until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. You may need to do this step in batches.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the cooked beef, the beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.

Beetroot - 600g
Almonds - 30g
Honey-mustard Dressing - 52,5ml
Green Leaves - 60g
Baby Marrow - 300g
Danish-style Feta - 90g
Pesto Princess Red Pepper Pesto - 90ml
Free-range Beef Strips - 450g

Download the Recipe

Serves 4

CRISPY BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ADD SOME CRUNCH
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.
ALL TOGETHER
In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the shredded leaves, the baby marrow ribbons, the crumbled feta, and ½ the toasted nuts. Set aside.
RED PESTO SAUCE
Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.
BROWNED BEEF
Return the pan to high heat with a drizzle of oil. When hot, sear the beef until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. You may need to do this step in batches.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the cooked beef, the beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.