Beetroot & Beef Salad

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

with red pepper pesto

4.9

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Beetroot & Beef Salad
  1. 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).

  2. 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.

  3. 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.

  4. RED PESTO SAUCE

    Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.

  5. BROWNED Beef/" title="View all our recipes with Beef at eCook">Beef

    Return the pan to high heat with a drizzle of oil. When hot, sear the Beef/" title="View all our recipes with Beef at eCook">Beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.

  6. SENSATIONAL SALAD

    Plate up the dressed Baby Marrow salad and top with the cooked Beef/" title="View all our recipes with Beef at eCook">Beef, the Beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining Almonds.

  1. 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).

  2. 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.

  3. 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.

  4. RED PESTO SAUCE

    Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.

  5. BROWNED Beef/" title="View all our recipes with Beef at eCook">Beef

    Return the pan to high heat with a drizzle of oil. When hot, sear the Beef/" title="View all our recipes with Beef at eCook">Beef until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.

  6. SENSATIONAL SALAD

    Plate up the dressed Baby Marrow salad and top with the cooked Beef/" title="View all our recipes with Beef at eCook">Beef, the Beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining Almonds.

  1. 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).

  2. 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.

  3. 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.

  4. RED PESTO SAUCE

    Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.

  5. BROWNED Beef/" title="View all our recipes with Beef at eCook">Beef

    Return the pan to high heat with a drizzle of oil. When hot, sear the Beef/" title="View all our recipes with Beef at eCook">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.

  6. SENSATIONAL SALAD

    Plate up the dressed Baby Marrow salad and top with the cooked Beef/" title="View all our recipes with Beef at eCook">Beef, the Beetroot, and the crumbled feta. Drizzle over the loosened red pesto. Garnish with the remaining Almonds.

  1. 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).

  2. 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.

  3. 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.

  4. RED PESTO SAUCE

    Loosen the red pesto with a drizzle of olive oil and a splash of warm water until drizzling consistency.

  5. BROWNED Beef/" title="View all our recipes with Beef at eCook">Beef

    Return the pan to high heat with a drizzle of oil. When hot, sear the Beef/" title="View all our recipes with Beef at eCook">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.

  6. SENSATIONAL SALAD

    Plate up the dressed Baby Marrow salad and top with the cooked Beef/" title="View all our recipes with Beef at eCook">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

Photo of Beetroot Min 500 g

Beetroot Min 500 G

Photo of Steamed Beetroot Wedges 450 g

Steamed Beetroot Wedges 450 G

Photo of Ground Almonds 100 g

Ground Almonds 100 G

Photo of Raw Flaked Almonds 100 g

Raw Flaked Almonds 100 G

Photo of Raw Almonds 30 g

Raw Almonds 30 G

Photo of Beetroot 1 kg

Beetroot 1 Kg

Photo of Beetroot 2 kg

Beetroot 2 Kg

Photo of Baby Marrows 350 g

Baby Marrows 350 G

Photo of Everyday Raw Almonds 1 kg

Everyday Raw Almonds 1 Kg

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