Nothing makes a plate looks as restaurant-ready as a fancy smear, Chef! Made with beetroot, creamy feta, cooling mint & meaty butter beans, this perfect puree forms the base of the meal. Served with NOMU Italian Rub-spiced pork fillet and an artichoke, pickled onion, almond & fresh greens salad.
Beetroot Purée & Pork Fillet
Beetroot Purée & Pork Fillet
with an artichoke side salad
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Artichoke Quarters
- Beetroot
- Butter Beans
- Danish-style Feta
- Fresh Mint
- NOMU Italian Rub
- Pickled Onions
- Pork Fillet
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Blender
- Butter (optional)
- Tinfoil
- Paper Towel
BLEND THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place the beetroot in a blender, along with the feta, the mint and the butter beans and blend until smooth. Loosen with water until desired consistency. Season and cover.
CRUNCH FACTOR
Place the Almonds in a pan (that has a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED PORK
Return the pan to medium heat with a drizzle of olive oil. Pat the pork dry with paper towel. Sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FIVE-STAR MEAL
Plate up the salad leaves, topped with the artichoke, the pickled onion and the Almonds. Dress with a drizzle of olive oil (optional). Side the salad with a smear of the butter bean and beet purée, topped with the pork slices. Dig in, Chef!
BLEND THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place the beetroot in a blender, along with the feta, the mint and the butter beans and blend until smooth. Loosen with water until desired consistency. Season and cover.
CRUNCH FACTOR
Place the Almonds in a pan (that has a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED PORK
Return the pan to medium heat with a drizzle of olive oil. Pat the pork dry with paper towel. Sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FIVE-STAR MEAL
Plate up the salad leaves, topped with the artichoke, the pickled onion and the Almonds. Dress with a drizzle of olive oil (optional). Side the salad with a smear of the butter bean and beet purée, topped with the pork slices. Dig in, Chef!
BLEND THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place the beetroot in a blender, along with the feta, the mint and the butter beans and blend until smooth. Loosen with water until desired consistency. Season and cover.
CRUNCH FACTOR
Place the Almonds in a pan (that has a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED PORK
Return the pan to medium heat with a drizzle of olive oil. Pat the pork dry with paper towel. Sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FIVE-STAR MEAL
Plate up the salad leaves, topped with the artichoke, the pickled onion and the Almonds. Dress with a drizzle of olive oil (optional). Side the salad with a smear of the butter bean and beet purée, topped with the pork slices. Dig in, Chef!
BLEND THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place the beetroot in a blender, along with the feta, the mint and the butter beans and blend until smooth. Loosen with water until desired consistency. Season and cover.
CRUNCH FACTOR
Place the Almonds in a pan (that has a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED PORK
Return the pan to medium heat with a drizzle of olive oil. Pat the pork dry with paper towel. Sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FIVE-STAR MEAL
Plate up your salad leaves, topped with the artichoke, the pickled onion and the Almonds. Dress with a drizzle of olive oil (optional). Side the salad with a smear of the butter bean and beet purée, topped with the pork slices. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Beetroot Purée & Pork Fillet?
The preparation time for Beetroot Purée & Pork Fillet with an artichoke side salad is between 20 and 40 minutes.
What is the total time required to make Beetroot Purée & Pork Fillet with an artichoke side salad?
The total time required to make Beetroot Purée & Pork Fillet with an artichoke side salad is between 35 and 55 minutes.
How many servings does Beetroot Purée & Pork Fillet provide?
4 servings
What are the main ingredients in Beetroot Purée & Pork Fillet?
Almonds, Artichoke Quarters, Beetroot, Butter Beans, Danish-style Feta, Fresh Mint, NOMU Italian Rub, Pickled Onions, Pork Fillet, Salad Leaves
What is the nutritional information of Beetroot Purée & Pork Fillet?
Calories: 513, Carbs: 29 grams, Fat: grams, Protein: 49 grams, Sugar: 5.7 grams, Salt: 1613 grams
How do I prepare Beetroot Purée & Pork Fillet?
FIVE-STAR MEAL: Plate up the salad leaves, topped with the artichoke, the pickled onion and the almonds. Dress with a drizzle of olive oil (optional). Side the salad with a smear of the butter bean and beet purée, topped with the pork slices. Dig in, Chef! NOMU-SPICED PORK: Return the pan to medium heat with a drizzle of olive oil. Pat the pork dry with paper towel. Sear the pork until browned, 3-4 minutes on one side. Flip, cover with the lid, lower the heat, and fry until cooked through, 6-8 minutes. During the final 1-2 minutes, baste the pork with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. BLEND THE BEETS: Place the beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and place the beetroot in a blender, along with the feta, the mint and the butter beans and blend until smooth. Loosen with water until desired consistency. Season and cover. CRUNCH FACTOR: Place the almonds in a pan (that has a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Beetroot Purée & Pork Fillet?
Almonds, Artichoke Quarters, Beetroot, Butter Beans, Danish-style Feta, Fresh Mint, NOMU Italian Rub, Pickled Onions, Pork Fillet, Salad Leaves
How many calories does Beetroot Purée & Pork Fillet have?
513 calories
How much fat content does Beetroot Purée & Pork Fillet have?
grams
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