You don’t have to choose between salad and roasted veggies, Chef! The trick is to use the right ingredients for a warming & satisfying salad that features both styles of cooking. Roasted beetroot, crispy kale, crunchy walnuts, rich cannellini beans & beef strips marinated in balsamic vinegar will make any summer’s day shine even brighter. Dolloped with avo hummus.
Balsamic Beef & Roasted Beetroot Salad
Balsamic Beef & Roasted Beetroot Salad
with roasted cannellini beans & kale
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Avocado Hummus
- Balsamic Vinegar
- Beef Rump Strips
- Beetroot
- Cannellini Beans
- 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
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.
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 and cannellini beans. Roast for the remaining time.
WHERE'S THE Walnuts?
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.
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, deglazing the beef in the hot pan.
SENSATIONAL ROASTED SALAD
Plate up the roasted veg and crispy beans. Top with 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
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.
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 and cannellini beans. Roast for the remaining time.
WHERE'S THE Walnuts?
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.
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, deglazing the beef in the hot pan.
SENSATIONAL ROASTED SALAD
Plate up the roasted veg and crispy beans. Top with 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
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.
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 cannellini beans. Roast for the remaining time.
WHERE'S THE Walnuts?
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.
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, deglazing the beef in the hot pan.
SENSATIONAL ROASTED SALAD
Plate up the roasted veg and crispy beans. Top with 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
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.
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 cannellini beans. Roast for the remaining time.
WHERE'S THE Walnuts?
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.
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, deglazing the beef in the hot pan.
SENSATIONAL ROASTED SALAD
Plate up the roasted veg and crispy beans. Top with 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 & Roasted Beetroot Salad?
The preparation time for Balsamic Beef & Roasted Beetroot Salad with roasted cannellini beans & kale is between 25 and 40 minutes.
What is the total time required to make Balsamic Beef & Roasted Beetroot Salad with roasted cannellini beans & kale?
The total time required to make Balsamic Beef & Roasted Beetroot Salad with roasted cannellini beans & kale is between 40 and 60 minutes.
How many servings does Balsamic Beef & Roasted Beetroot Salad provide?
4 servings
What are the main ingredients in Balsamic Beef & Roasted Beetroot Salad?
Avocado Hummus, Balsamic Vinegar, Beef Rump Strips, Beetroot, Cannellini Beans, Kale, NOMU One For All Rub, Walnuts
What is the nutritional information of Balsamic Beef & Roasted Beetroot Salad?
Calories: 648, Carbs: 44.1 grams, Fat: grams, Protein: 45.2 grams, Sugar: 7.5 grams, Salt: 854 grams
How do I prepare Balsamic Beef & Roasted Beetroot Salad?
SENSATIONAL ROASTED SALAD: Plate up the roasted veg and crispy beans. Top with 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! 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, deglazing the beef in the hot pan. WHERE'S THE WALNUTS?: 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. 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 and cannellini beans. 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: 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.
What should be prepared from my kitchen to make Balsamic Beef & Roasted Beetroot Salad?
Avocado Hummus, Balsamic Vinegar, Beef Rump Strips, Beetroot, Cannellini Beans, Kale, NOMU One For All Rub, Walnuts
How many calories does Balsamic Beef & Roasted Beetroot Salad have?
648 calories
How much fat content does Balsamic Beef & Roasted Beetroot Salad have?
grams
Woolies Products in this dish
