An un-beetable recipe in both ease of preparation and effects on your palate, Chef! Creamy mustard-coated beets are served with buttery seared steak, spiced with NOMU One For All Rub. For some freshness, enjoy this meal with a salad of toasted almonds, crunchy greens & cucumber rounds.
Beef & Creamy Beet Bowl
Beef & Creamy Beet Bowl
with a fresh salad & roasted almonds
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beef
- Beef Rump
- Beetroot
- Creamy Mustard
- Cucumber
- Green Leaves
- Lemon Juice
- NOMU One For All Rub
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
BEGIN THE BEETS
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STEAK
When the Beetroot has 5-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSTARD DRESSING
Once the Beetroot has finished roasting, remove from the oven and transfer into a bowl. While they are still warm, mix in the Creamy Mustard, ½ the Spring Onion and some Lemon Juice (to taste). Season and set aside.
NUTTY SALAD
In a bowl, mix together the shredded salad leaves, the sliced Cucumber, the toasted Almonds, olive oil, a sweetener (to taste), and the Lemon Juice (to taste). Season.
SO SATISFYING
Make a bed of salad leaves. Side with the creamy beets and steak slices. Garnish with the remaining Spring Onion. Yum, Chef!
Beetroot - 200g
Beef/beef-rump/" title="View all our recipes with Beef Rump at eCook">Beef Rump - 160g
Almonds - 10g
NOMU One For All Rub - 5ml
Creamy Mustard - 50ml
Spring Onion - 1
Lemon Juice - 10ml
Green Leaves - 20g
Cucumber - 50g
BEGIN THE BEETS
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STEAK
When the Beetroot has 5-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSTARD DRESSING
Once the Beetroot has finished roasting, remove from the oven and transfer into a bowl. While they are still warm, mix in the Creamy Mustard, ½ the Spring Onion and some Lemon Juice (to taste). Season and set aside.
NUTTY SALAD
In a bowl, mix together the shredded salad leaves, the sliced Cucumber, the toasted Almonds, olive oil, a sweetener (to taste), and the Lemon Juice (to taste). Season.
SO SATISFYING
Make a bed of salad leaves. Side with the creamy beets and steak slices. Garnish with the remaining Spring Onion. Yum, Chef!
Beetroot - 400g
Beef/beef-rump/" title="View all our recipes with Beef Rump at eCook">Beef Rump - 320g
Almonds - 20g
NOMU One For All Rub - 10ml
Creamy Mustard - 100ml
Spring Onion - 1
Lemon Juice - 20ml
Green Leaves - 40g
Cucumber - 100g
BEGIN THE BEETS
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STEAK
When the Beetroot has 5-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSTARD DRESSING
Once the Beetroot has finished roasting, remove from the oven and transfer into a bowl. While they are still warm, mix in the Creamy Mustard, ½ the Spring Onion and some Lemon Juice (to taste). Season and set aside.
NUTTY SALAD
In a bowl, mix together the shredded salad leaves, the sliced Cucumber, the toasted Almonds, olive oil, a sweetener (to taste), and the Lemon Juice (to taste). Season.
SO SATISFYING
Make a bed of salad leaves. Side with the creamy beets and steak slices. Garnish with the remaining Spring Onion. Yum, Chef!
Beetroot - 600g
Beef/beef-rump/" title="View all our recipes with Beef Rump at eCook">Beef Rump - 480g
Almonds - 30g
NOMU One For All Rub - 15ml
Creamy Mustard - 150ml
Spring Onions - 2
Lemon Juice - 30ml
Green Leaves - 60g
Cucumber - 150g
BEGIN THE BEETS
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
ALL THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STEAK
When the Beetroot has 5-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MUSTARD DRESSING
Once the Beetroot has finished roasting, remove from the oven and transfer into a bowl. While they are still warm, mix in the Creamy Mustard, ½ the Spring Onion and some Lemon Juice (to taste). Season and set aside.
NUTTY SALAD
In a bowl, mix together the shredded salad leaves, the sliced Cucumber, the toasted Almonds, olive oil, a sweetener (to taste), and the Lemon Juice (to taste). Season.
SO SATISFYING
Make a bed of salad leaves. Side with the creamy beets and steak slices. Garnish with the remaining Spring Onion. Yum, Chef!
Beetroot - 800g
Beef/beef-rump/" title="View all our recipes with Beef Rump at eCook">Beef Rump - 640g
Almonds - 40g
NOMU One For All Rub - 20ml
Creamy Mustard - 200ml
Spring Onions - 2
Lemon Juice - 40ml
Green Leaves - 80g
Cucumber - 200g
Frequently Asked Questions
What is the preparation time for Beef & Creamy Beet Bowl?
The preparation time for Beef & Creamy Beet Bowl with a fresh salad & roasted almonds is between 25 and 45 minutes.
What is the total time required to make Beef & Creamy Beet Bowl with a fresh salad & roasted almonds?
The total time required to make Beef & Creamy Beet Bowl with a fresh salad & roasted almonds is between 40 and 60 minutes.
How many servings does Beef & Creamy Beet Bowl provide?
4 servings
What are the main ingredients in Beef & Creamy Beet Bowl?
Almonds, Beef, Beef Rump, Beetroot, Creamy Mustard, Cucumber, Green Leaves, Lemon Juice, NOMU One For All Rub, Spring Onion, Spring Onions
What is the nutritional information of Beef & Creamy Beet Bowl?
Calories: 750, Carbs: 27 grams, Fat: grams, Protein: 42.1 grams, Sugar: 10.1 grams, Salt: 713 grams
How do I prepare Beef & Creamy Beet Bowl?
SO SATISFYING: Make a bed of salad leaves. Side with the creamy beets and steak slices. Garnish with the remaining spring onion. Yum, Chef! NUTTY SALAD: In a bowl, mix together the shredded salad leaves, the sliced cucumber, the toasted almonds, olive oil, a sweetener (to taste), and the lemon juice (to taste). Season. MUSTARD DRESSING: Once the beetroot has finished roasting, remove from the oven and transfer into a bowl. While they are still warm, mix in the creamy mustard, ½ the spring onion and some lemon juice (to taste). Season and set aside. SIZZLING STEAK: When the beetroot has 5-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. ALL THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN THE BEETS: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Beef & Creamy Beet Bowl?
Almonds, Beef, Beef Rump, Beetroot, Creamy Mustard, Cucumber, Green Leaves, Lemon Juice, NOMU One For All Rub, Spring Onion, Spring Onions
How many calories does Beef & Creamy Beet Bowl have?
750 calories
How much fat content does Beef & Creamy Beet Bowl have?
grams
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