Salad can either be a bit monotonous or really mouthwatering. The difference is using interesting ingredients, complementing textures, and an elevated dressing. We show you how with this superb salad, made with oven-roasted beetroot, toasted almonds, creamy feta, browned beef, baby marrow ribbons, and drizzles of red pepper pesto sauce.
Beetroot & Beef Salad
Beetroot & Beef Salad
with red pepper pesto
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Baby Marrow
- Beef
- Beetroot
- Danish-style Feta
- Free-Range Beef Strips
- Green Leaves
- Honey-Mustard Dressing
- Pesto Princess Red Pepper Pesto
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISPY BEET
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).
ADD SOME CRUNCH
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL TOGETHER
In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the shredded leaves, the baby marrow ribbons, the crumbled feta, and ½ the toasted nuts. Set aside.
RED PESTO SAUCE
Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.
BROWNED Beef
Return the pan to high heat with a drizzle of oil. When hot, sear the Beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the cooked Beef, the Beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.
CRISPY BEET
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).
ADD SOME CRUNCH
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL TOGETHER
In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the shredded leaves, the baby marrow ribbons, the crumbled feta, and ½ the toasted nuts. Set aside.
RED PESTO SAUCE
Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.
BROWNED Beef
Return the pan to high heat with a drizzle of oil. When hot, sear the Beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the cooked Beef, the Beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.
CRISPY BEET
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).
ADD SOME CRUNCH
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL TOGETHER
In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the shredded leaves, the baby marrow ribbons, the crumbled feta, and ½ the toasted nuts. Set aside.
RED PESTO SAUCE
Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.
BROWNED Beef
Return the pan to high heat with a drizzle of oil. When hot, sear the Beef until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. You may need to do this step in batches.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the cooked Beef, the Beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.
CRISPY BEET
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).
ADD SOME CRUNCH
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALL TOGETHER
In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the shredded leaves, the baby marrow ribbons, the crumbled feta, and ½ the toasted nuts. Set aside.
RED PESTO SAUCE
Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.
BROWNED Beef
Return the pan to high heat with a drizzle of oil. When hot, sear the Beef until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. You may need to do this step in batches.
SENSATIONAL SALAD
Plate up the dressed baby marrow salad and top with the cooked Beef, the Beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.
Frequently Asked Questions
What is the preparation time for Beetroot & Beef Salad?
The preparation time for Beetroot & Beef Salad with red pepper pesto is between 25 and 40 minutes.
What is the total time required to make Beetroot & Beef Salad with red pepper pesto?
The total time required to make Beetroot & Beef Salad with red pepper pesto is between 40 and 55 minutes.
How many servings does Beetroot & Beef Salad provide?
4 servings
What are the main ingredients in Beetroot & Beef Salad?
Almonds, Baby Marrow, Beef, Beetroot, Danish-style Feta, Free-Range Beef Strips, Green Leaves, Honey-Mustard Dressing, Pesto Princess Red Pepper Pesto
What is the nutritional information of Beetroot & Beef Salad?
Calories: 560, Carbs: 27 grams, Fat: grams, Protein: 51.4 grams, Sugar: 13.1 grams, Salt: 1008 grams
How do I prepare Beetroot & Beef Salad?
ADD SOME CRUNCH: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ALL TOGETHER: In a salad bowl, combine the honey-mustard dressing with a drizzle of olive oil and seasoning. Toss through the shredded leaves, the baby marrow ribbons, the crumbled feta, and ½ the toasted nuts. Set aside. RED PESTO SAUCE: Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency. CRISPY BEET: 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). BROWNED BEEF: Return the pan to high heat with a drizzle of oil. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside. SENSATIONAL SALAD: Plate up the dressed baby marrow salad and top with the cooked beef, the beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining almonds.
What should be prepared from my kitchen to make Beetroot & Beef Salad?
Almonds, Baby Marrow, Beef, Beetroot, Danish-style Feta, Free-Range Beef Strips, Green Leaves, Honey-Mustard Dressing, Pesto Princess Red Pepper Pesto
How many calories does Beetroot & Beef Salad have?
560 calories
How much fat content does Beetroot & Beef Salad have?
grams
Woolies Products in this dish
