eCook Meal
Seared Beef & Roast Beetroot Salad
with crispy kale & balsamic dressing
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R222.45
for 4 servings · R55.61 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
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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
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
Not in the Woolies basket — source these elsewhere:
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Kale, NOMU One For All Rub, Spring Onion, Thyme
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?
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. 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. 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!
What should be prepared from my kitchen to make Seared Beef & Roast Beetroot Salad?
Balsamic Vinegar, Beef Sirloin, Beetroot, Carrot, Kale, NOMU One For All Rub, Spring Onion, Thyme
How many calories does Seared Beef & Roast Beetroot Salad have?
476 calories
How much fat content does Seared Beef & Roast Beetroot Salad have?
grams