This recipe is simply un-beet-able, Chef! Oven-roasted beetroot and crispy kale are served with browned rump beef strips. Served with a cooling cucumber & tangy tomato salad with generous dollops of lemon juice-infused yoghurt.
Roasted Beets & Beef Bowl
Roasted Beets & Beef Bowl
with crispy kale
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
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).
CRISPY Kale
Place the Kale in a bowl with a light drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Beetroot has 6-8 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
BROWNED Beef STRIPS
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
SIMPLE SALAD & ZESTY YOGHURT
In a bowl, combine the tomato, the Cucumber, and the seasoning. In a separate bowl, combine the yoghurt, the lemon juice to taste, and seasoning.
YOU’RE DONE!
Serve up the roasted veg. Side with the fried strips, and the chunky Cucumber salad. Dollop over the lemony yoghurt.
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).
CRISPY Kale
Place the Kale in a bowl with a light drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Beetroot has 6-8 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
BROWNED Beef STRIPS
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
SIMPLE SALAD & ZESTY YOGHURT
In a bowl, combine the tomato, the Cucumber, and the seasoning. In a separate bowl, combine the yoghurt, the lemon juice to taste, and seasoning.
YOU’RE DONE!
Serve up the roasted veg. Side with the fried strips, and the chunky Cucumber salad. Dollop over the lemony yoghurt.
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).
CRISPY Kale
Place the Kale on a second roasting tray with a drizzle of oil and seasoning.) Using your hands, gently massage until softened and coated. When the Beetroot has 6-8 minutes remaining, pop in the kale and roast for the remaining time.
BROWNED Beef STRIPS
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
SIMPLE SALAD & ZESTY YOGHURT
In a bowl, combine the tomato, the Cucumber, and the seasoning. In a separate bowl, combine the yoghurt, the lemon juice to taste, and seasoning.
YOU’RE DONE!
Serve up the roasted veg. Side with the fried strips, and the chunky Cucumber salad. Dollop over the lemony yoghurt.
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).
CRISPY Kale
Place the Kale on a second roasting tray with a drizzle of oil and seasoning.) Using your hands, gently massage until softened and coated. When the Beetroot has 6-8 minutes remaining, pop in the kale and roast for the remaining time.
BROWNED Beef STRIPS
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
SIMPLE SALAD & ZESTY YOGHURT
In a bowl, combine the tomato, the Cucumber, and the seasoning. In a separate bowl, combine the yoghurt, the lemon juice to taste, and seasoning.
YOU’RE DONE!
Serve up the roasted veg. Side with the fried strips, and the chunky Cucumber salad. Dollop over the lemony yoghurt.
Frequently Asked Questions
What is the preparation time for Roasted Beets & Beef Bowl?
The preparation time for Roasted Beets & Beef Bowl with crispy kale is between 25 and 45 minutes.
What is the total time required to make Roasted Beets & Beef Bowl with crispy kale?
The total time required to make Roasted Beets & Beef Bowl with crispy kale is between 40 and 60 minutes.
How many servings does Roasted Beets & Beef Bowl provide?
4 servings
What are the main ingredients in Roasted Beets & Beef Bowl?
Beef Rump Strips, Beetroot, Cucumber, Kale, Lemon Juice, Low Fat Plain Yoghurt, Tomato, Tomatoes
What is the nutritional information of Roasted Beets & Beef Bowl?
Calories: 453, Carbs: 20 grams, Fat: grams, Protein: 39.3 grams, Sugar: 6 grams, Salt: 329.5 grams
How do I prepare Roasted Beets & Beef Bowl?
YOU’RE DONE!: Serve up the roasted veg. Side with the fried strips, and the chunky cucumber salad. Dollop over the lemony yoghurt. SIMPLE SALAD & ZESTY YOGHURT: In a bowl, combine the tomato, the cucumber, and the seasoning. In a separate bowl, combine the yoghurt, the lemon juice to taste, and seasoning. BROWNED BEEF STRIPS: Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. CRISPY KALE: Place the kale in a bowl with a light drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the beetroot has 6-8 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. 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 Roasted Beets & Beef Bowl?
Beef Rump Strips, Beetroot, Cucumber, Kale, Lemon Juice, Low Fat Plain Yoghurt, Tomato, Tomatoes
How many calories does Roasted Beets & Beef Bowl have?
453 calories
How much fat content does Roasted Beets & Beef Bowl have?
grams
Woolies Products in this dish
