eCook Meal
Beetroot, Beef Rump & Feta
with roast butternut & onion wedges
Sometimes it’s the simpler things in life that are the most satisfying. A beautiful sunset. Walking on the beach. A bird singing. A dish that’s easy to make and even easier to eat. A plate featuring a salad of balsamic vinegar-coated greens, and an oven-roasted medley of beetroot, butternut & onions, with butter-basted steak and crumblings of feta.
Serving guide
Choose your portion size.
UN-BEET-ABLE VEG
Preheat the oven to 200°C. Spread the Butternut, the beetroot and the onion on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C for 20-25 minutes (shifting halfway).
BUTTERY STEAK
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 remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
VINEGAR-COATED VEG
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the green leaves and the roast veg.
ENJOY
Dish up the roast veg salad and crumble over the Feta. Side with the juicy steak and drizzle over the reserved pan juices. Scrumptious, Chef!
UN-BEET-ABLE VEG
Preheat the oven to 200°C. Spread the Butternut, the beetroot and the onion on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C for 20-25 minutes (shifting halfway).
BUTTERY STEAK
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 remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
VINEGAR-COATED VEG
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the green leaves and the roast veg.
ENJOY
Dish up the roast veg salad and crumble over the Feta. Side with the juicy steak and drizzle over the reserved pan juices. Scrumptious, Chef!
UN-BEET-ABLE VEG
Preheat the oven to 200°C. Spread the Butternut, the beetroot and the onion on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C for 20-25 minutes (shifting halfway).
BUTTERY STEAK
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 remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
VINEGAR-COATED VEG
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the green leaves and the roast veg.
ENJOY
Dish up the roast veg salad and crumble over the Feta. Side with the juicy steak and drizzle over the reserved pan juices. Scrumptious, Chef!
UN-BEET-ABLE VEG
Preheat the oven to 200°C. Spread the Butternut, the beetroot and the onion on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C for 20-25 minutes (shifting halfway).
BUTTERY STEAK
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 remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
VINEGAR-COATED VEG
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the green leaves and the roast veg.
ENJOY
Dish up the roast veg salad and crumble over the Feta. Side with the juicy steak and drizzle over the reserved pan juices. Scrumptious, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R173.95
for 4 servings · R43.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Balsamic Vinegar needs 80 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 32% of packR17.60
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Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
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Beetroot needs 400 gBulk Large Carrots 3 kg 3 kg at R45.00 · 13% of packR6.00
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beetroot, Beef Rump & Feta?
The preparation time for Beetroot, Beef Rump & Feta with roast butternut & onion wedges is between 35 and 45 minutes.
What is the total time required to make Beetroot, Beef Rump & Feta with roast butternut & onion wedges?
The total time required to make Beetroot, Beef Rump & Feta with roast butternut & onion wedges is between 50 and 60 minutes.
How many servings does Beetroot, Beef Rump & Feta provide?
4 servings
What are the main ingredients in Beetroot, Beef Rump & Feta?
Balsamic Vinegar, Beef, Beef Rump, Beetroot, Butternut, Feta, Green Leaves, NOMU Roast Rub, Onion
What is the nutritional information of Beetroot, Beef Rump & Feta?
Calories: 709, Carbs: 53 grams, Fat: grams, Protein: 47.8 grams, Sugar: 16.5 grams, Salt: 771 grams
How do I prepare Beetroot, Beef Rump & Feta?
UN-BEET-ABLE VEG: Preheat the oven to 200°C. Spread the butternut, the beetroot and the onion on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C for 20-25 minutes (shifting halfway). ENJOY: Dish up the roast veg salad and crumble over the feta. Side with the juicy steak and drizzle over the reserved pan juices. Scrumptious, Chef! VINEGAR-COATED VEG: In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, and seasoning. Toss through the green leaves and the roast veg. BUTTERY STEAK: 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 remaining NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Beetroot, Beef Rump & Feta?
Balsamic Vinegar, Beef, Beef Rump, Beetroot, Butternut, Feta, Green Leaves, NOMU Roast Rub, Onion
How many calories does Beetroot, Beef Rump & Feta have?
709 calories
How much fat content does Beetroot, Beef Rump & Feta have?
grams