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, accompanies 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
Roasted Thyme Beetroot & Ostrich
with pecan nuts & Danish-style feta
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Apple
- Apples
- Beetroot
- Carrot
- Danish-style Feta
- Free-range Ostrich Fillet
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Kale
- Ostrich
- Pecan Nuts
- Pesto Princess Chimichurri Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot, and the carrot pieces on a roasting tray. Coat in oil, garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove the sprigs before serving. Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
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 5ml increments until drizzling 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.
Kale TIME
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CRUNCHY & CREAMY SALAD
To the bowl of Kale, toss through the Apple, ½ the nuts, the feta, a drizzle of olive oil, and seasoning.
FROM THE O TO THE YUM!
Plate up the roasted veggies, and scatter over the remaining 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, and the carrot pieces on a roasting tray. Coat in oil, garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove the sprigs before serving. Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
PUT THE CAN IN PE-CAN
Place the 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 5ml increments, until drizzling 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.
Kale TIME
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CRUNCHY & CREAMY SALAD
To the bowl of Kale, toss through the Apple, ½ the nuts, the feta, a drizzle of olive oil, and seasoning.
FROM THE O TO THE YUM!
Plate up the roasted veggies, and scatter over the remaining 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, and the carrot pieces on a roasting tray. Coat in oil, garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove the sprigs before serving. Alternatively, air fry at 200°C until cooked through, 30-35 minutes (shifting halfway).
PUT THE CAN IN PE-CAN
Place the 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 5ml increments, until drizzling 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.
Kale TIME
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CRUNCHY & CREAMY SALAD
To the bowl of Kale, toss through the Apple, ½ the nuts, the feta, a drizzle of olive oil, and seasoning.
FROM THE O TO THE YUM!
Plate up the roasted veggies, and scatter over the remaining 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, and the carrot pieces on a roasting tray. Coat in oil, garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove the sprigs before serving. Alternatively, air fry at 200°C until cooked through, 30-35 minutes (shifting halfway).
PUT THE CAN IN PE-CAN
Place the 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 5ml increments, until drizzling 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.
Kale TIME
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CRUNCHY & CREAMY SALAD
To the bowl of Kale, toss through the Apple, ½ the nuts, the feta, a drizzle of olive oil, and seasoning.
FROM THE O TO THE YUM!
Plate up the roasted veggies, and scatter over the remaining nuts. Side with the sliced Ostrich and the fresh apple salad, and drizzle over the chimichurri. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Roasted Thyme Beetroot & Ostrich?
The preparation time for Roasted Thyme Beetroot & Ostrich with pecan nuts & Danish-style feta is between 25 and 40 minutes.
What is the total time required to make Roasted Thyme Beetroot & Ostrich with pecan nuts & Danish-style feta?
The total time required to make Roasted Thyme Beetroot & Ostrich with pecan nuts & Danish-style feta is between 45 and 60 minutes.
How many servings does Roasted Thyme Beetroot & Ostrich provide?
4 servings
What are the main ingredients in Roasted Thyme Beetroot & Ostrich?
Apple, Apples, Beetroot, Carrot, Danish-style Feta, Free-range Ostrich Fillet, Fresh Thyme, Garlic Clove, Garlic Cloves, Kale, Ostrich, Pecan Nuts, Pesto Princess Chimichurri Sauce
What is the nutritional information of Roasted Thyme Beetroot & Ostrich?
Calories: 676, Carbs: 57 grams, Fat: grams, Protein: 44.9 grams, Sugar: 30.7 grams, Salt: 926 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. UN-BEET-ABLE ROAST: Preheat the oven to 200°C. Spread the beetroot, and the carrot pieces on a roasting tray. Coat in oil, garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove the sprigs before serving. Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway). KALE TIME: Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. PUT THE CAN IN PE-CAN: Place the 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 5ml increments, until drizzling consistency. FROM THE O TO THE YUM!: Plate up the roasted veggies, and scatter over the remaining nuts. Side with the sliced ostrich and the fresh apple salad, and drizzle over the chimichurri. Enjoy, Chef! CRUNCHY & CREAMY SALAD: To the bowl of kale, toss through the apple, ½ the nuts, the feta, a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make Roasted Thyme Beetroot & Ostrich?
Apple, Apples, Beetroot, Carrot, Danish-style Feta, Free-range Ostrich Fillet, Fresh Thyme, Garlic Clove, Garlic Cloves, Kale, Ostrich, Pecan Nuts, Pesto Princess Chimichurri Sauce
How many calories does Roasted Thyme Beetroot & Ostrich have?
676 calories
How much fat content does Roasted Thyme Beetroot & Ostrich have?
grams
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