Aussie Beef Rump & Rainbow Veggie Toss
with Kale, Fetta-Mayo & Almonds
- Milk
- Almond
- Sesame
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
This classic roasted beef rump and veggie toss gets a colourful lift from earthy beetroot and nutrient-dense kale. We've finished it with a herby fetta mayo and crunchy almonds for a nutritious dinner that’s easy-peasy.
Ingredients
1
Beetroot
1
Carrot
300 g
Beef Rump
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Garlic
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1
Kale
2
Potato
1 sachet
Aussie Spice Blend
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
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.
• Place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Add beef to the bowl with the spice mixture, as above. TIP: Pounding the beef ensures it's extra tender once cooked!
• Return pan pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 3-6 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!
