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.
Jingle Beetroot & Beef Salad
Jingle Beetroot & Beef Salad
with red pepper pesto
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Baby Marrow
- Beetroot
- Danish-style Feta
- Green Leaves
- Honey-Mustard Dressing
- Ostrich
- Ostrich Stroganoff
- Pesto Princess Red Pepper Pesto
- Rocket
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.
Beetroot - 200g
Almonds - 10g
Honey-mustard Dressing - 17,5ml
Green Leaves - 1
Baby Marrow - 1
Danish-style Feta - 30g
Pesto Princess Red Pepper Pesto - 30ml
Ostrich Stroganoff - 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).
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.
Beetroot - 400g
Almonds - 20g
Honey-mustard Dressing - 35ml
Green Leaves - 1
Baby Marrow - 1
Danish-style Feta - 60g
Pesto Princess Red Pepper Pesto - 60ml
Ostrich Stroganoff - 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).
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.
Beetroot - 600g
Almonds - 30g
Honey-mustard Dressing - 52,5ml
Rocket - 1
Baby Marrow - 1
Danish-style Feta - 90g
Pesto Princess Red Pepper Pesto - 90ml
Ostrich Stroganoff - 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).
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.
Beetroot - 800g
Almonds - 40g
Honey-mustard Dressing - 70ml
Green Leaves - 1
Baby Marrow - 1
Danish-style Feta - 120g
Pesto Princess Red Pepper Pesto - 125ml
Ostrich Stroganoff - 1
Woolies Products in this dish
