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 pear, mushroom & greens salad and toasted almonds complete the fusion of flavours dish.
Hasselback Beetroot & Ostrich Steak
Hasselback Beetroot & Ostrich Steak
with a pear salad
Hands on Time: 35 - 55 minutes
Overall Time: 55 - 70 minutes
Ingredients:
- Almonds
- Beetroot
- Button Mushrooms
- Cucumber
- Free-range Ostrich Steak
- Green Leaves
- Hummus
- Lemon Juice
- NOMU One For All Rub
- Ostrich
- Pear
- Pears
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Tinfoil
- Seasoning (salt & pepper)
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.
Pear SALAD
In a bowl, combine the green leaves, the Cucumber, the mushrooms, the pear, the lemon juice, a drizzle of olive oil, and seasoning.
O-YUM 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, 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.
Pear SALAD
In a bowl, combine the green leaves, the Cucumber, the mushrooms, the pear, the lemon juice, a drizzle of olive oil, and seasoning.
O-YUM 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, 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, 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.
Pear SALAD
In a bowl, combine the green leaves, the Cucumber, the mushrooms, the pear, the lemon juice, a drizzle of olive oil, and seasoning.
O-YUM 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, 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, 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.
Pear SALAD
In a bowl, combine the green leaves, the Cucumber, the mushrooms, the pear, the lemon juice, a drizzle of olive oil, and seasoning.
O-YUM 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, 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 a pear salad is between 35 and 55 minutes.
What is the total time required to make Hasselback Beetroot & Ostrich Steak with a pear salad?
The total time required to make Hasselback Beetroot & Ostrich Steak with a pear 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, Beetroot, Button Mushrooms, Cucumber, Free-range Ostrich Steak, Green Leaves, Hummus, Lemon Juice, NOMU One For All Rub, Ostrich, Pear, Pears
What is the nutritional information of Hasselback Beetroot & Ostrich Steak?
Calories: 492, Carbs: 43 grams, Fat: grams, Protein: 44.9 grams, Sugar: 18 grams, Salt: 720.6 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. O-YUM 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, spice with the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. PEAR SALAD: In a bowl, combine the green leaves, the cucumber, the mushrooms, the pear, the lemon juice, a drizzle of olive oil, 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. 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, Beetroot, Button Mushrooms, Cucumber, Free-range Ostrich Steak, Green Leaves, Hummus, Lemon Juice, NOMU One For All Rub, Ostrich, Pear, Pears
How many calories does Hasselback Beetroot & Ostrich Steak have?
492 calories
How much fat content does Hasselback Beetroot & Ostrich Steak have?
grams
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