• Save to your scrapbook
  • Save to your scrapbook

    Winter Beef and Beetroot Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Winter Beef and Beetroot Salad

    • Nut Free
    • Milk Free
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 7 minutes to 8 minutes

    Serves: 2


    • 180g pack Waitrose sweetfire beetroot (from the fruit and veg section)
    • 3 ½ tbsp olive oil
    • 300g British beef rump steak, extra-trimmed
    • 200 g Waitrose frozen vegetables grilled mix
    • 100 g wild rocket and chard salad


    1. Cut the beetroot wedges into bite-sized pieces, put into a bowl with 3 tbsp olive oil and some seasoning and toss together. Set aside.
    2. Rub the steak with a little of the remaining oil and season. Cook in a large frying pan over a high heat for 2-3 minutes each side, until browned and medium-rare. Set aside on a plate to rest. Add the remaining oil and grilled vegetables to the frying pan and stir-fry over a high heat for 3-4 minutes, until piping hot. Set aside to cool slightly.
    3. Slice the steak and mix the resting juices into the beetroot. Divide the salad, vegetables and steak between plates, then spoon over the dressed beetroot to serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars