A thyme-infused veggie medley of beetroot, carrot & kale are oven-roasted until golden & crispy. Sided with NOMU One For All Rub-spiced steak and drizzled with balsamic vinegar. Garnished with spring onion.
Seared Beef & Roast Beetroot Salad
Seared Beef & Roast Beetroot Salad
with crispy kale & balsamic dressing
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Beef Sirloin
- Beetroot
- Carrot
- Fresh Thyme
- Kale
- NOMU One For All Rub
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
THYME FOR THE VEG
Preheat the oven to 200°C. Spread the beetroot pieces, the carrot pieces, and the rinsed thyme sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Discard the thyme sprigs and season.
CRISPY KALE
When the roasted veg has 10 minutes remaining, give the tray a shift and scatter over the kale. Roast for the remaining time.
SEARED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, spice with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
NUTRITIOUS & SATISFYING
Dish up the crispy kale and the roasted veg. Scatter over the chopped spring onion and drizzle over the balsamic vinegar. Side with the sliced steak. Well done, Chef!
Beetroot - 150g
Carrot - 120g
Fresh Thyme - 3g
Kale - 50g
Beef Sirloin - 160g
NOMU One For All Rub - 5ml
Spring Onion - 1
Balsamic Vinegar - 10ml
THYME FOR THE VEG
Preheat the oven to 200°C. Spread the beetroot pieces, the carrot pieces, and the rinsed thyme sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Discard the thyme sprigs and season.
CRISPY KALE
When the roasted veg has 10 minutes remaining, give the tray a shift and scatter over the kale. Roast for the remaining time.
SEARED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, spice with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
NUTRITIOUS & SATISFYING
Dish up the crispy kale and the roasted veg. Scatter over the chopped spring onion and drizzle over the balsamic vinegar. Side with the sliced steak. Well done, Chef!
Beetroot - 300g
Carrot - 240g
Fresh Thyme - 5g
Kale - 100g
Beef Sirloin - 320g
NOMU One For All Rub - 10ml
Spring Onion - 1
Balsamic Vinegar - 20ml
THYME FOR THE VEG
Preheat the oven to 200°C. Spread the beetroot pieces, the carrot pieces, and the rinsed thyme sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Discard the thyme sprigs and season.
CRISPY KALE
When the roasted veg has 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of kale and roast for the remaining time.
SEARED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, spice with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
NUTRITIOUS & SATISFYING
Dish up the crispy kale and the roasted veg. Scatter over the chopped spring onion and drizzle over the balsamic vinegar. Side with the sliced steak. Well done, Chef!
Beetroot - 450g
Carrot - 360g
Fresh Thyme - 8g
Kale - 150g
Beef Sirloin - 480g
NOMU One For All Rub - 15ml
Spring Onions - 2
Balsamic Vinegar - 30ml
THYME FOR THE VEG
Preheat the oven to 200°C. Spread the beetroot pieces, the carrot pieces, and the rinsed thyme sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Discard the thyme sprigs and season.
CRISPY KALE
When the roasted veg has 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of kale and roast for the remaining time.
SEARED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, spice with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
NUTRITIOUS & SATISFYING
Dish up the crispy kale and the roasted veg. Scatter over the chopped spring onion and drizzle over the balsamic vinegar. Side with the sliced steak. Well done, Chef!
Beetroot - 600g
Carrot - 480g
Fresh Thyme - 10g
Kale - 200g
Beef Sirloin - 640g
NOMU One For All Rub - 20ml
Spring Onions - 2
Balsamic Vinegar - 40ml
Woolies Products in this dish
