Won’t you feel proud once you serve this plate of gorgeous food, Chef? This feeling of accomplishment will reach its peak when you pour the freshly squeezed orange juice and tangy dressing over roasted beet with crumblings of feta & fresh greens. Served with NOMU One For All Rub-spiced beef strips and toasted mixed nuts for crunch…
Citrus, Beef & Beetroot Salad
Citrus, Beef & Beetroot Salad
with almonds & pecan nuts
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Beef
- Beef Schnitzel (without crumb)
- Beetroot
- Danish-style Feta
- NOMU One For All Rub
- Orange/s
- Oranges
- Pecan Nuts
- Salad Leaves
- Tangy Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
BEGIN THE BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
MIX IT UP
Place the nuts into a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TANGY ORANGE DRESSING
To a bowl, add the juice from 2 [4]|#7DA0D7 orange wedges. Mix in the tangy dressing along with a drizzle of olive oil and seasoning. Reserve ½ the dressing for serving. When the Beetroot is done, add it to the bowl, along with the orange segments, the feta, the salad leaves, ½ the toasted nuts and toss.
BROWNED Beef
Place a pan over high heat with a drizzle of oil. Add the Beef strips to the pan along with a knob of butter and the NOMU rub. Cook until browned, 20-30 seconds (shifting occasionally). Remove from the pan, reserving any pan juices, and season.
SENSATIONAL SALAD
Serve up the loaded salad and top with the Beef, any pan juices, and drizzle over the reserved dressing. Finish with a garnishing of the remaining nuts.
BEGIN THE BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
MIX IT UP
Place the nuts into a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TANGY ORANGE DRESSING
To a bowl, add the juice from 2 [4]|#7DA0D7 orange wedges. Mix in the tangy dressing along with a drizzle of olive oil and seasoning. Reserve ½ the dressing for serving. When the Beetroot is done, add it to the bowl, along with the orange segments, the feta, the salad leaves, ½ the toasted nuts and toss.
BROWNED Beef
Place a pan over high heat with a drizzle of oil. Add the Beef strips to the pan along with a knob of butter and the NOMU rub. Cook until browned, 20-30 seconds (shifting occasionally). Remove from the pan, reserving any pan juices, and season.
SENSATIONAL SALAD
Serve up the loaded salad and top with the Beef, any pan juices, and drizzle over the reserved dressing. Finish with a garnishing of the remaining nuts.
BEGIN THE BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
MIX IT UP
Place the nuts into a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TANGY ORANGE DRESSING
To a bowl, add the juice from 6 [8]|#7DA0D7 orange wedges. Mix in the tangy dressing along with a drizzle of olive oil and seasoning. Reserve ½ the dressing for serving. When the Beetroot is done, add it to the bowl, along with the orange segments, the feta, the salad leaves, ½ the toasted nuts and toss.
BROWNED Beef
Place a pan over high heat with a drizzle of oil. Add the Beef strips to the pan along with a knob of butter and the NOMU rub. Cook until browned, 20-30 seconds (shifting occasionally). You may need to do this in batches. Remove from the pan, reserving any pan juices, and season.
SENSATIONAL SALAD
Serve up the loaded salad and top with the Beef, any pan juices, and drizzle over the reserved dressing. Finish with a garnishing of the remaining nuts.
BEGIN THE BEET
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
MIX IT UP
Place the nuts into a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TANGY ORANGE DRESSING
To a bowl, add the juice from 6 [8]|#7DA0D7 orange wedges. Mix in the tangy dressing along with a drizzle of olive oil and seasoning. Reserve ½ the dressing for serving. When the Beetroot is done, add it to the bowl, along with the orange segments, the feta, the salad leaves, ½ the toasted nuts and toss.
BROWNED Beef
Place a pan over high heat with a drizzle of oil. Add the Beef strips to the pan along with a knob of butter and the NOMU rub. Cook until browned, 20-30 seconds (shifting occasionally). You may need to do this in batches. Remove from the pan, reserving any pan juices, and season.
SENSATIONAL SALAD
Serve up the loaded salad and top with the Beef, any pan juices, and drizzle over the reserved dressing. Finish with a garnishing of the remaining nuts.
Frequently Asked Questions
What is the preparation time for Citrus, Beef & Beetroot Salad?
The preparation time for Citrus, Beef & Beetroot Salad with almonds & pecan nuts is between 20 and 40 minutes.
What is the total time required to make Citrus, Beef & Beetroot Salad with almonds & pecan nuts?
The total time required to make Citrus, Beef & Beetroot Salad with almonds & pecan nuts is between 40 and 60 minutes.
How many servings does Citrus, Beef & Beetroot Salad provide?
4 servings
What are the main ingredients in Citrus, Beef & Beetroot Salad?
Almonds, Beef, Beef Schnitzel (without crumb), Beetroot, Danish-style Feta, NOMU One For All Rub, Orange/s, Oranges, Pecan Nuts, Salad Leaves, Tangy Dressing
What is the nutritional information of Citrus, Beef & Beetroot Salad?
Calories: 702, Carbs: 49 grams, Fat: grams, Protein: 56 grams, Sugar: 26.9 grams, Salt: 1183 grams
How do I prepare Citrus, Beef & Beetroot Salad?
SENSATIONAL SALAD: Serve up the loaded salad and top with the beef, any pan juices, and drizzle over the reserved dressing. Finish with a garnishing of the remaining nuts. BROWNED BEEF: Place a pan over high heat with a drizzle of oil. Add the beef strips to the pan along with a knob of butter and the NOMU rub. Cook until browned, 20-30 seconds (shifting occasionally). Remove from the pan, reserving any pan juices, and season. TANGY ORANGE DRESSING: To a bowl, add the juice from 2 [4]|#7DA0D7 orange wedges. Mix in the tangy dressing along with a drizzle of olive oil and seasoning. Reserve ½ the dressing for serving. When the beetroot is done, add it to the bowl, along with the orange segments, the feta, the salad leaves, ½ the toasted nuts and toss. MIX IT UP: Place the nuts into a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN THE BEET: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Citrus, Beef & Beetroot Salad?
Almonds, Beef, Beef Schnitzel (without crumb), Beetroot, Danish-style Feta, NOMU One For All Rub, Orange/s, Oranges, Pecan Nuts, Salad Leaves, Tangy Dressing
How many calories does Citrus, Beef & Beetroot Salad have?
702 calories
How much fat content does Citrus, Beef & Beetroot Salad have?
grams
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