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, juicy ostrich, baby marrow ribbons, and drizzles of red pepper pesto sauce.
Charred Beetroot & Ostrich Salad
Charred Beetroot & Ostrich Salad
with red pepper pesto
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Baby Marrow
- Beetroot
- Danish-style Feta
- Free-Range Ostrich Strips
- Green Leaves
- Honey-Mustard Dressing
- Ostrich
- Pesto Princess Red Pepper Pesto
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
CRISPY BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 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 green leaves, the baby marrow, the feta, and ½ the 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.
OH-SO TASTY Ostrich
Return the pan to high heat with a drizzle of oil. Sear the Ostrich 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 juicy Ostrich, the Beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.
CRISPY BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 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 green leaves, the baby marrow, the feta, and ½ the 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.
OH-SO TASTY Ostrich
Return the pan to high heat with a drizzle of oil. Sear the Ostrich 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 juicy Ostrich, the Beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.
CRISPY BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 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 green leaves, the baby marrow, the feta, and ½ the 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.
OH-SO TASTY Ostrich
Return the pan to high heat with a drizzle of oil. Sear the Ostrich until browned, 2-3 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan. Season and set aside.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the juicy Ostrich, the Beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.
CRISPY BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 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 green leaves, the baby marrow, the feta, and ½ the 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.
OH-SO TASTY Ostrich
Return the pan to high heat with a drizzle of oil. Sear the Ostrich until browned, 2-3 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan. Season and set aside.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the juicy Ostrich, the Beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.
Frequently Asked Questions
What is the preparation time for Charred Beetroot & Ostrich Salad?
The preparation time for Charred Beetroot & Ostrich Salad with red pepper pesto is between 25 and 40 minutes.
What is the total time required to make Charred Beetroot & Ostrich Salad with red pepper pesto?
The total time required to make Charred Beetroot & Ostrich Salad with red pepper pesto is between 40 and 55 minutes.
How many servings does Charred Beetroot & Ostrich Salad provide?
4 servings
What are the main ingredients in Charred Beetroot & Ostrich Salad?
Almonds, Baby Marrow, Beetroot, Danish-style Feta, Free-Range Ostrich Strips, Green Leaves, Honey-Mustard Dressing, Ostrich, Pesto Princess Red Pepper Pesto
What is the nutritional information of Charred Beetroot & Ostrich Salad?
Calories: 652, Carbs: 33 grams, Fat: grams, Protein: 47.2 grams, Sugar: 14.7 grams, Salt: 1024 grams
How do I prepare Charred Beetroot & Ostrich Salad?
OH-SO TASTY OSTRICH: Return the pan to high heat with a drizzle of oil. Sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside. CRISPY BEET: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 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 green leaves, the baby marrow, the feta, and ½ the 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. SENSATIONAL SALAD: Plate up the dressed baby marrow salad and top with the juicy ostrich, 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 Charred Beetroot & Ostrich Salad?
Almonds, Baby Marrow, Beetroot, Danish-style Feta, Free-Range Ostrich Strips, Green Leaves, Honey-Mustard Dressing, Ostrich, Pesto Princess Red Pepper Pesto
How many calories does Charred Beetroot & Ostrich Salad have?
652 calories
How much fat content does Charred Beetroot & Ostrich Salad have?
grams
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