Aussie Beef & Rainbow Veggie Toss
with Kale & Garlicky Fetta-Pesto Drizzle
- Milk
This classic roasted beef and veggie toss gets a colourful lift from earthy beetroot and nutrient-dense kale. We've finished it with a herby fetta-pesto sauce for a tasty dinner that’s easy-peasy.
Ingredients
1
Beetroot
1
Carrot
300 g
Beef Rump
½ packet
Creamy Pesto Dressing
(Contains: Milk)
1 packet
Fetta Cubes
(Contains: Milk)
1
Garlic
1
Kale
2
Potato
1 sachet
Aussie Spice Blend
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Roughly tear kale leaves, then discard stem. • Place potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until almost tender, 20-25 minutes. • Remove veggie tray from oven. Add kale and a pinch of salt, gently tossing to combine. Return to the oven to roast until tender, a further 5-8 minutes. Set aside to cool slightly. TIP: If your oven tray is crowed, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic to a small bowl. Crumble in fetta cubes and mash to combine. Stir in creamy pesto dressing.
• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef rump, turning to coat.
• Return pan pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 3-4 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest for 5 minutes (it will keep cooking while it rests!)
• Add golden goddess dressing to roast veggie tray. • Gently toss to combine.
• Slice Aussie beef. Divide roast veggie toss between plates. Top with beef. • Sprinkle with flaked almonds. Drizzle over some fetta-pesto dressing, serving the remainder on the side. Enjoy!
