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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R84.90
for 4 servings · R21.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Low Fat Plain Yoghurt needs 160 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 53% of packR10.66
-
Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
-
Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
Not in the Woolies basket — source these elsewhere:
- Beef Rump Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Beetroot, Cucumber, Free-range Beef Rump Strips, Kale, Lemon Juice, Tomato, Yoghurt
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. 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.
What should be prepared from my kitchen to make Roasted Beets & Beef Bowl?
Beetroot, Cucumber, Free-range Beef Rump Strips, Kale, Lemon Juice, Tomato, Yoghurt
How many calories does Roasted Beets & Beef Bowl have?
453 calories
How much fat content does Roasted Beets & Beef Bowl have?
grams