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 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 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 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 Rump - 640g
Almonds - 40g
NOMU One For All Rub - 20ml
Creamy Mustard - 200ml
Spring Onions - 2
Lemon Juice - 40ml
Green Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
