Aussie-Spiced Beef & Roast Veggie Salad
with Creamy Horseradish Sauce, Potato & Almonds
- Almond
- Sesame
- Milk
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
- Gluten
- Wheat
We're very serious about our salads around here and only the tastiest of ingredients get a seat at our table. This roast veggie and beef salad is truly the stuff of greatness, especially when you drizzle over the creamy garlic sauce and sprinkle over the flaked almonds. it's got flavour aplenty! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Peeled & Chopped Pumpkin
250 g
Beef Strips
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Chopped Potato
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Almond, Gluten, Wheat.)
1 sachet
Aussie Spice Blend
1
Brown Onion
1 packet
Horseradish Sauce
(Contains: Milk, Eggs;)
1 packet
Balsamic Vinaigrette Dressing
1
Beetroot
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
2 tbs
Mayonnaise
(Contains: Eggs;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into 1cm chunks. • Cut brown onion into wedges. • Place peeled & chopped pumpkin, chopped potato, beetroot and onion on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: Beetroot stays firm when cooked. it's done when you can pierce it with a fork.
• While the veggies are cooling, in a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef strips, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over high heat helps it stay tender.
• To the tray with roast veggies, add spinach and rocket mix, balsamic vinaigrette dressing and everything garnish (see ingredients), tossing to combine. Season with salt and pepper.
• In a small bowl, combine garlic sauce and mayonnaise. Season with pepper. • Divide roast veggie salad between bowls. Top with seared beef. • Spoon over creamy garlic sauce and sprinkle over flaked almonds to serve. Enjoy!
