eCook Meal
Roasted Thyme Beetroot & Ostrich
with pecan nuts & Danish-style feta
A great-looking plate is about to be placed on your dinner table, Chef! A colourful medley of oven-roasted beetroot & carrot, infused with fresh thyme and dotted with toasted pecans, accompanies a crunchy apple, feta & nut salad. Both of these balance the decadent richness of the butter-basted ostrich slices. Last but not least – the Pesto Princess Chimichurri Sauce drizzle!
Serving guide
Choose your portion size.
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot, and the carrot pieces on a roasting tray. Coat in oil, garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove the sprigs before serving. Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
PUT THE CAN IN PE-CAN
Place the chopped pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. While the nuts are toasting, loosen the chimichurri with water in 5ml increments until drizzling consistency.
SEARED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the remaining thyme. Remove from the pan, leaving behind the thyme sprigs, and set aside to rest for 5 minutes before slicing and seasoning.
Kale TIME
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CRUNCHY & CREAMY SALAD
To the bowl of Kale, toss through the Apple, ½ the nuts, the feta, a drizzle of olive oil, and seasoning.
FROM THE O TO THE YUM!
Plate up the roasted veggies, and scatter over the remaining nuts. Side with the sliced Ostrich and the fresh apple salad, and drizzle over the chimichurri. Enjoy, Chef!
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot, and the carrot pieces on a roasting tray. Coat in oil, garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove the sprigs before serving. Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
PUT THE CAN IN PE-CAN
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. While the nuts are toasting, loosen the chimichurri with water in 5ml increments, until drizzling consistency.
SEARED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the remaining thyme. Remove from the pan, leaving behind the thyme sprigs, and set aside to rest for 5 minutes before slicing and seasoning.
Kale TIME
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CRUNCHY & CREAMY SALAD
To the bowl of Kale, toss through the Apple, ½ the nuts, the feta, a drizzle of olive oil, and seasoning.
FROM THE O TO THE YUM!
Plate up the roasted veggies, and scatter over the remaining nuts. Side with the sliced Ostrich and the fresh apple salad, and drizzle over the chimichurri. Enjoy, Chef!
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot, and the carrot pieces on a roasting tray. Coat in oil, garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove the sprigs before serving. Alternatively, air fry at 200°C until cooked through, 30-35 minutes (shifting halfway).
PUT THE CAN IN PE-CAN
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. While the nuts are toasting, loosen the chimichurri with water in 5ml increments, until drizzling consistency.
SEARED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the remaining thyme. Remove from the pan, leaving behind the thyme sprigs, and set aside to rest for 5 minutes before slicing and seasoning.
Kale TIME
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CRUNCHY & CREAMY SALAD
To the bowl of Kale, toss through the Apple, ½ the nuts, the feta, a drizzle of olive oil, and seasoning.
FROM THE O TO THE YUM!
Plate up the roasted veggies, and scatter over the remaining nuts. Side with the sliced Ostrich and the fresh apple salad, and drizzle over the chimichurri. Enjoy, Chef!
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot, and the carrot pieces on a roasting tray. Coat in oil, garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove the sprigs before serving. Alternatively, air fry at 200°C until cooked through, 30-35 minutes (shifting halfway).
PUT THE CAN IN PE-CAN
Place the pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. While the nuts are toasting, loosen the chimichurri with water in 5ml increments, until drizzling consistency.
SEARED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the remaining thyme. Remove from the pan, leaving behind the thyme sprigs, and set aside to rest for 5 minutes before slicing and seasoning.
Kale TIME
Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CRUNCHY & CREAMY SALAD
To the bowl of Kale, toss through the Apple, ½ the nuts, the feta, a drizzle of olive oil, and seasoning.
FROM THE O TO THE YUM!
Plate up the roasted veggies, and scatter over the remaining nuts. Side with the sliced Ostrich and the fresh apple salad, and drizzle over the chimichurri. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R200.10
for 4 servings · R50.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
-
Kale needs 160 gKale Min 350 g 350 g at R35.99 · 46% of packR16.45
-
Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
-
Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
-
Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
-
Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Chimichurri Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Roasted Thyme Beetroot & Ostrich?
The preparation time for Roasted Thyme Beetroot & Ostrich with pecan nuts & Danish-style feta is between 25 and 40 minutes.
What is the total time required to make Roasted Thyme Beetroot & Ostrich with pecan nuts & Danish-style feta?
The total time required to make Roasted Thyme Beetroot & Ostrich with pecan nuts & Danish-style feta is between 45 and 60 minutes.
How many servings does Roasted Thyme Beetroot & Ostrich provide?
4 servings
What are the main ingredients in Roasted Thyme Beetroot & Ostrich?
Apple, Beetroot, Carrot, Feta, Garlic, Kale, Ostrich, Pecan Nut, Pesto Princess Chimichurri Sauce, Thyme
What is the nutritional information of Roasted Thyme Beetroot & Ostrich?
Calories: 676, Carbs: 57 grams, Fat: grams, Protein: 44.9 grams, Sugar: 30.7 grams, Salt: 926 grams
How do I prepare Roasted Thyme Beetroot & Ostrich?
KALE TIME: Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. UN-BEET-ABLE ROAST: Preheat the oven to 200°C. Spread the beetroot, and the carrot pieces on a roasting tray. Coat in oil, garlic, ½ the thyme sprigs, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove the sprigs before serving. Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway). CRUNCHY & CREAMY SALAD: To the bowl of kale, toss through the apple, ½ the nuts, the feta, a drizzle of olive oil, and seasoning. PUT THE CAN IN PE-CAN: Place the pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. While the nuts are toasting, loosen the chimichurri with water in 5ml increments, until drizzling consistency. SEARED OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the remaining thyme. Remove from the pan, leaving behind the thyme sprigs, and set aside to rest for 5 minutes before slicing and seasoning. FROM THE O TO THE YUM!: Plate up the roasted veggies, and scatter over the remaining nuts. Side with the sliced ostrich and the fresh apple salad, and drizzle over the chimichurri. Enjoy, Chef!
What should be prepared from my kitchen to make Roasted Thyme Beetroot & Ostrich?
Apple, Beetroot, Carrot, Feta, Garlic, Kale, Ostrich, Pecan Nut, Pesto Princess Chimichurri Sauce, Thyme
How many calories does Roasted Thyme Beetroot & Ostrich have?
676 calories
How much fat content does Roasted Thyme Beetroot & Ostrich have?
grams