You don’t have to wave goodbye to salads just because it’s winter, Chef! The trick is to use the right ingredients for a warming & satisfying winter-friendly salad. Roasted beetroot, crispy kale, crunchy walnuts, rich cannellini beans & beef strips marinated in balsamic vinegar will make any winter blues evaporate like mist in the winter sun. Dolloped with avo hummus.
Balsamic Beef & Beetroot Winter Salad
Balsamic Beef & Beetroot Winter Salad
with cannellini beans & kale
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Avocado Hummus
- Balsamic Vinegar
- Beef Rump Strips
- Beetroot Chunks
- Cannellini Beans
- Green Leaves
- Kale
- NOMU One For All Rub
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Sugar/Sweetener/Honey
BALSAMIC Beef & Walnuts
Preheat the oven to 220°C. Pat the Beef strips dry with paper towel. Place them in a bowl with a crack of black pepper, the balsamic vinegar and a sweetener (to taste). Cover and set aside. Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ON TO THE Kale
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
UNBEETABLE
Spread the beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). When the beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed Kale. Roast for the remaining time.
BROWN THE Beef STRIPS
When the veg has 5 minutes remaining, return the pan to high heat with a drizzle of oil. Remove the Beef strips from the balsamic marinade, reserving the liquid, and sear until browned, 20-30 seconds (shifting occasionally). Remove the pan from the heat and add the balsamic marinade, letting it deglaze in the hot pan.
SENSATIONAL SALAD
In a salad bowl, toss together the crispy Kale and green leaves. Top them with the beetroot, the cannellini beans and the balsamic beef strips (and any remaining pan juices). Sprinkle over the Walnuts. Finish it off with a dollop of hummus. Yum Chef, let's dig in!
BALSAMIC Beef & Walnuts
Preheat the oven to 220°C. Pat the Beef strips dry with paper towel. Place them in a bowl with a crack of black pepper, the balsamic vinegar and a sweetener (to taste). Cover and set aside. Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ON TO THE Kale
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
UNBEETABLE
Spread the beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). When the beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed Kale. Roast for the remaining time.
BROWN THE Beef STRIPS
When the veg has 5 minutes remaining, return the pan to high heat with a drizzle of oil. Remove the Beef strips from the balsamic marinade, reserving the liquid, and sear until browned, 20-30 seconds (shifting occasionally). Remove the pan from the heat and add the balsamic marinade, letting it deglaze in the hot pan.
SENSATIONAL SALAD
In a salad bowl, toss together the crispy Kale and green leaves. Top them with the beetroot, the cannellini beans and the balsamic beef strips (and any remaining pan juices). Sprinkle over the Walnuts. Finish it off with a dollop of hummus. Yum Chef, let's dig in!
BALSAMIC Beef & Walnuts
Preheat the oven to 220°C. Pat the Beef strips dry with paper towel. Place them in a bowl with a crack of black pepper, the balsamic vinegar and a sweetener (to taste). Cover and set aside. Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ON TO THE Kale
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
UNBEETABLE
Spread the beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). When the beetroot has 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed Kale and roast for the remaining time.
BROWN THE Beef STRIPS
When the veg has 5 minutes remaining, return the pan to high heat with a drizzle of oil. Remove the Beef strips from the balsamic marinade, reserving the liquid, and sear until browned, 20-30 seconds (shifting occasionally). Remove the pan from the heat and add the balsamic marinade, letting it deglaze in the hot pan.
SENSATIONAL SALAD
In a salad bowl, toss together the crispy Kale and green leaves. Top them with the beetroot, the cannellini beans and the balsamic beef strips (and any remaining pan juices). Sprinkle over the Walnuts. Finish it off with a dollop of hummus. Yum Chef, let's dig in!
BALSAMIC Beef & Walnuts
Preheat the oven to 220°C. Pat the Beef strips dry with paper towel. Place them in a bowl with a crack of black pepper, the balsamic vinegar and a sweetener (to taste). Cover and set aside. Place the Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ON TO THE Kale
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
UNBEETABLE
Spread the beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). When the beetroot has 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed Kale and roast for the remaining time.
BROWN THE Beef STRIPS
When the veg has 5 minutes remaining, return the pan to high heat with a drizzle of oil. Remove the Beef strips from the balsamic marinade, reserving the liquid, and sear until browned, 20-30 seconds (shifting occasionally). Remove the pan from the heat and add the balsamic marinade, letting it deglaze in the hot pan.
SENSATIONAL SALAD
In a salad bowl, toss together the crispy Kale and green leaves. Top them with the beetroot, the cannellini beans and the balsamic beef strips (and any remaining pan juices). Sprinkle over the Walnuts. Finish it off with a dollop of hummus. Yum Chef, let's dig in!
Frequently Asked Questions
What is the preparation time for Balsamic Beef & Beetroot Winter Salad?
The preparation time for Balsamic Beef & Beetroot Winter Salad with cannellini beans & kale is between 25 and 40 minutes.
What is the total time required to make Balsamic Beef & Beetroot Winter Salad with cannellini beans & kale?
The total time required to make Balsamic Beef & Beetroot Winter Salad with cannellini beans & kale is between 40 and 60 minutes.
How many servings does Balsamic Beef & Beetroot Winter Salad provide?
4 servings
What are the main ingredients in Balsamic Beef & Beetroot Winter Salad?
Avocado Hummus, Balsamic Vinegar, Beef Rump Strips, Beetroot Chunks, Cannellini Beans, Green Leaves, Kale, NOMU One For All Rub, Walnuts
What is the nutritional information of Balsamic Beef & Beetroot Winter Salad?
Calories: 619, Carbs: 37 grams, Fat: grams, Protein: 43.3 grams, Sugar: 7.3 grams, Salt: 681 grams
How do I prepare Balsamic Beef & Beetroot Winter Salad?
BROWN THE BEEF STRIPS: When the veg has 5 minutes remaining, return the pan to high heat with a drizzle of oil. Remove the beef strips from the balsamic marinade, reserving the liquid, and sear until browned, 20-30 seconds (shifting occasionally). Remove the pan from the heat and add the balsamic marinade, letting it deglaze in the hot pan. SENSATIONAL SALAD: In a salad bowl, toss together the crispy kale and green leaves. Top them with the beetroot, the cannellini beans and the balsamic beef strips (and any remaining pan juices). Sprinkle over the walnuts. Finish it off with a dollop of hummus. Yum Chef, let's dig in! UNBEETABLE: Spread the beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). When the beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. ON TO THE KALE: Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. BALSAMIC BEEF & WALNUTS: Preheat the oven to 220°C. Pat the beef strips dry with paper towel. Place them in a bowl with a crack of black pepper, the balsamic vinegar and a sweetener (to taste). Cover and set aside. Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Balsamic Beef & Beetroot Winter Salad?
Avocado Hummus, Balsamic Vinegar, Beef Rump Strips, Beetroot Chunks, Cannellini Beans, Green Leaves, Kale, NOMU One For All Rub, Walnuts
How many calories does Balsamic Beef & Beetroot Winter Salad have?
619 calories
How much fat content does Balsamic Beef & Beetroot Winter Salad have?
grams
Woolies Products in this dish
