Named after the Swedish restaurant that first used this technique on potatoes, you will be creating hasselback beets today. Fancy, Chef! This will be dished up on a smear of creamy hummus. Seared ostrich, a zesty apple, mushroom & greens salad and toasted almonds complete the fusion of flavours in this dish.
Hasselback Beetroot & Ostrich Steak
Hasselback Beetroot & Ostrich Steak
with an apple salad
Hands on Time: 35 - 55 minutes
Overall Time: 55 - 70 minutes
Ingredients:
- Almonds
- Apple
- Apples
- Beetroot
- Button Mushrooms
- Cucumber
- Free-range Ostrich Fillet
- Green Leaves
- Hummus
- Lemon Juice
- NOMU One For All Rub
- Ostrich
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Tinfoil
- Seasoning (salt & pepper)
- Cooking Spray
I’LL BE HASSELBACK
Preheat the oven to 220°C. Place the Beetroot between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Wrap each hasselback beetroot in tin foil, and place them, cut-side up, on a roasting tray. Coat in cooking spray and season. Roast until cooked through, 45-50 minutes.
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.
Apple SALAD
In a bowl, combine the green leaves, the Cucumber, the mushrooms, the apple, the lemon juice, and seasoning.
O-YUM Ostrich
Place a pan over medium-high heat. Pat the Ostrich dry with paper towel, and coat in cooking spray. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DINNER = DONE
Smear half of the plate with the Hummus, top with the roasted hasselback Beetroot. Side with the fresh salad, the ostrich, and scatter over the nuts. Enjoy.
I’LL BE HASSELBACK
Preheat the oven to 220°C. Place the Beetroot between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Wrap each hasselback beetroot in tin foil, and place them, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through, 45-50 minutes.
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.
Apple SALAD
In a bowl, combine the green leaves, the Cucumber, the mushrooms, the apple, the lemon juice, and seasoning.
O-YUM Ostrich
Place a pan over medium-high heat. Pat the Ostrich dry with paper towel, and coat in cooking spray. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DINNER = DONE
Smear half of the plate with the Hummus, top with the roasted hasselback Beetroot. Side with the fresh salad, the ostrich, and scatter over the nuts. Enjoy.
I’LL BE HASSELBACK
Preheat the oven to 220°C. Place the Beetroot between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Wrap each hasselback beetroot in tin foil, and place them, cut-side up, on a roasting tray. Coat in cooking spray and season. Roast until cooked through, 50-60 minutes.
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.
Apple SALAD
In a bowl, combine the green leaves, the Cucumber, the mushrooms, the apple, the lemon juice, and seasoning.
O-YUM Ostrich
Place a pan over medium-high heat. Pat the Ostrich dry with paper towel, and coat in cooking spray. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DINNER = DONE
Smear half of the plate with the Hummus, top with the roasted hasselback Beetroot. Side with the fresh salad, the ostrich, and scatter over the nuts. Enjoy.
I’LL BE HASSELBACK
Preheat the oven to 220°C. Place the Beetroot between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Wrap each hasselback beetroot in tin foil, and place them, cut-side up, on a roasting tray. Coat in cooking spray and season. Roast until cooked through, 50-60 minutes.
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.
Apple SALAD
In a bowl, combine the green leaves, the Cucumber, the mushrooms, the apple, the lemon juice, and seasoning.
O-YUM Ostrich
Place a pan over medium-high heat. Pat the Ostrich dry with paper towel, and coat in cooking spray. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
DINNER = DONE
Smear half of the plate with the Hummus, top with the roasted hasselback Beetroot. Side with the fresh salad, the ostrich, and scatter over the nuts. Enjoy.
Frequently Asked Questions
What is the preparation time for Hasselback Beetroot & Ostrich Steak?
The preparation time for Hasselback Beetroot & Ostrich Steak with an apple salad is between 35 and 55 minutes.
What is the total time required to make Hasselback Beetroot & Ostrich Steak with an apple salad?
The total time required to make Hasselback Beetroot & Ostrich Steak with an apple salad is between 55 and 70 minutes.
How many servings does Hasselback Beetroot & Ostrich Steak provide?
4 servings
What are the main ingredients in Hasselback Beetroot & Ostrich Steak?
Almonds, Apple, Apples, Beetroot, Button Mushrooms, Cucumber, Free-range Ostrich Fillet, Green Leaves, Hummus, Lemon Juice, NOMU One For All Rub, Ostrich
What is the nutritional information of Hasselback Beetroot & Ostrich Steak?
Calories: 474, Carbs: 39 grams, Fat: grams, Protein: 42.6 grams, Sugar: 17 grams, Salt: 717.1 grams
How do I prepare Hasselback Beetroot & Ostrich Steak?
DINNER = DONE: Smear half of the plate with the hummus, top with the roasted hasselback beetroot. Side with the fresh salad, the ostrich, and scatter over the nuts. Enjoy. 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. O-YUM OSTRICH: Place a pan over medium-high heat. Pat the ostrich dry with paper towel, and coat in cooking spray. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. APPLE SALAD: In a bowl, combine the green leaves, the cucumber, the mushrooms, the apple, the lemon juice, and seasoning. I’LL BE HASSELBACK: Preheat the oven to 220°C. Place the beetroot between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Wrap each hasselback beetroot in tin foil, and place them, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through, 45-50 minutes.
What should be prepared from my kitchen to make Hasselback Beetroot & Ostrich Steak?
Almonds, Apple, Apples, Beetroot, Button Mushrooms, Cucumber, Free-range Ostrich Fillet, Green Leaves, Hummus, Lemon Juice, NOMU One For All Rub, Ostrich
How many calories does Hasselback Beetroot & Ostrich Steak have?
474 calories
How much fat content does Hasselback Beetroot & Ostrich Steak have?
grams
Woolies Products in this dish
