What are the main ingredients in Roasted Thyme Beetroot & Ostrich?

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

What is the nutritional information of Roasted Thyme Beetroot & Ostrich?

Calories: 702, Carbs: 60 grams, Fat: grams, Protein: 46.6 grams, Sugar: 30.9 grams, Salt: 914 grams

How do I prepare Roasted Thyme Beetroot & Ostrich?

SEARED OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. FROM THE O TO THE YUM!: Plate up the roasted veggies, and scatter over the remaining toasted nuts. Side with the sliced ostrich and the fresh apple salad, and drizzle over the chimichurri. Enjoy, Chef! UN-BEET-ABLE ROAST: Preheat the oven to 200°C. Spread the beetroot pieces and the carrot chunks on a roasting tray. Coat in oil, the grated garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove the sprigs before serving. PUT THE CAN IN PE-CAN: Place the chopped pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. While the nuts are toasting, loosen the chimichurri with water in 5 ml increments until drizzle consistency. CRUNCHY & CREAMY SALAD: In a bowl, combine the diced apple, the shredded leaves, ½ the toasted nuts, the crumbled feta, a drizzle of olive oil, and seasoning.

What should be prepared from my kitchen to make Roasted Thyme Beetroot & Ostrich?

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

Roasted Thyme Beetroot & Ostrich

A great-looking plate is about to be placed on your dinner table, Chef! A colourful medley of oven-roasted beetroot & carrot, infused with fresh thyme and dotted with toasted pecans, accompany a crunchy apple, feta & nut salad. Both of these balance the decadent richness of the butter-basted ostrich slices. Last but not least – the Pesto Princess Chimichurri Sauce drizzle!

Roasted Thyme Beetroot & Ostrich

with pecan nuts & Danish-style feta

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Beetroot
Carrot
Danish-style Feta
Free-range Ostrich Steak
Fresh Thyme
Garlic Clove
Garlic Cloves
Green Leaves
Ostrich
Pecan Nuts
Pesto Princess Chimichurri Sauce

From your kitchen:

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

Photo of Roasted Thyme Beetroot & Ostrich

Serves 1

UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the carrot chunks on a roasting tray. Coat in oil, the grated garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove the sprigs before serving.
PUT THE CAN IN PE-CAN
Place the chopped pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. While the nuts are toasting, loosen the chimichurri with water in 5 ml increments until drizzle consistency.
SEARED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CRUNCHY & CREAMY SALAD
In a bowl, combine the diced apple, the shredded leaves, ½ the toasted nuts, the crumbled feta, a drizzle of olive oil, and seasoning.
FROM THE O TO THE YUM!
Plate up the roasted veggies, and scatter over the remaining toasted nuts. Side with the sliced ostrich and the fresh apple salad, and drizzle over the chimichurri. Enjoy, Chef!

Beetroot - 200g
Carrot - 120g
Garlic Clove - 1
Fresh Thyme - 3g
Pecan Nuts - 10g
Pesto Princess Chimichurri Sauce - 30ml
Free-range Ostrich Steak - 160g
Apple - 1
Green Leaves - 20g
Danish-style Feta - 30g

Download the Recipe

Serves 2

UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the carrot chunks on a roasting tray. Coat in oil, the grated garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove the sprigs before serving.
PUT THE CAN IN PE-CAN
Place the chopped pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. While the nuts are toasting, loosen the chimichurri with water in 5 ml increments until drizzle consistency.
SEARED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CRUNCHY & CREAMY SALAD
In a bowl, combine the diced apple, the shredded leaves, ½ the toasted nuts, the crumbled feta, a drizzle of olive oil, and seasoning.
FROM THE O TO THE YUM!
Plate up the roasted veggies, and scatter over the remaining toasted nuts. Side with the sliced ostrich and the fresh apple salad, and drizzle over the chimichurri. Enjoy, Chef!

Beetroot - 400g
Carrot - 240g
Garlic Clove - 1
Fresh Thyme - 5g
Pecan Nuts - 20g
Pesto Princess Chimichurri Sauce - 60ml
Free-range Ostrich Steak - 320g
Apple - 1
Green Leaves - 40g
Danish-style Feta - 60g

Download the Recipe

Serves 3

UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the carrot chunks on a roasting tray. Coat in oil, the grated garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Remove the sprigs before serving.
PUT THE CAN IN PE-CAN
Place the chopped pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. While the nuts are toasting, loosen the chimichurri with water in 5 ml increments until drizzle consistency.
SEARED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CRUNCHY & CREAMY SALAD
In a bowl, combine the diced apple, the shredded leaves, ½ the toasted nuts, the crumbled feta, a drizzle of olive oil, and seasoning.
FROM THE O TO THE YUM!
Plate up the roasted veggies, and scatter over the remaining toasted nuts. Side with the sliced ostrich and the fresh apple salad, and drizzle over the chimichurri. Enjoy, Chef!

Beetroot - 600g
Carrot - 360g
Garlic Cloves - 2
Fresh Thyme - 8g
Pecan Nuts - 30g
Pesto Princess Chimichurri Sauce - 90ml
Free-range Ostrich Steak - 480g
Apples - 2
Green Leaves - 60g
Danish-style Feta - 90g

Download the Recipe

Serves 4

UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces and the carrot chunks on a roasting tray. Coat in oil, the grated garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Remove the sprigs before serving.
PUT THE CAN IN PE-CAN
Place the chopped pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. While the nuts are toasting, loosen the chimichurri with water in 5 ml increments until drizzle consistency.
SEARED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
CRUNCHY & CREAMY SALAD
In a bowl, combine the diced apple, the shredded leaves, ½ the toasted nuts, the crumbled feta, a drizzle of olive oil, and seasoning.
FROM THE O TO THE YUM!
Plate up the roasted veggies, and scatter over the remaining toasted nuts. Side with the sliced ostrich and the fresh apple salad, and drizzle over the chimichurri. Enjoy, Chef!