Seared Beef & Roast Beetroot Salad

Name: Seared Beef & Roast Beetroot Salad
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Balsamic Vinegar; Beef Sirloin; Beetroot; Carrot; Fresh Thyme; Kale; NOMU One For All Rub; Spring Onion; Spring Onions

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

with crispy kale & balsamic dressing

4.7

54 reviews

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Seared Beef & Roast Beetroot Salad

Serves 1

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!

Download the Recipe

Serves 2

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!

Download the Recipe

Serves 3

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!

Download the Recipe

Serves 4

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Seared Beef & Roast Beetroot Salad?

The preparation time for Seared Beef & Roast Beetroot Salad with crispy kale & balsamic dressing is between 30 and 45 minutes.

What is the total time required to make Seared Beef & Roast Beetroot Salad with crispy kale & balsamic dressing?

The total time required to make Seared Beef & Roast Beetroot Salad with crispy kale & balsamic dressing is between 40 and 55 minutes.

How many servings does Seared Beef & Roast Beetroot Salad provide?

4 servings

What are the main ingredients in Seared Beef & Roast Beetroot Salad?

Balsamic Vinegar, Beef Sirloin, Beetroot, Carrot, Fresh Thyme, Kale, NOMU One For All Rub, Spring Onion, Spring Onions

What is the nutritional information of Seared Beef & Roast Beetroot Salad?

Calories: 476, Carbs: 28 grams, Fat: grams, Protein: 40.9 grams, Sugar: 10 grams, Salt: 475.4 grams

How do I prepare Seared Beef & Roast Beetroot Salad?

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! 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. 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. 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.