Aussie-Spiced Beef, Crouton & Roast Veggie Salad
with Creamy Maple Dressing, Cranberries & Almonds
- Wheat
- Gluten
- Soy
- Almond
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
- Pecan
- Walnut
- Pistachio
- Macadamia
- Brazil nut
- Peanuts
- Pine nut
- Cashew
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
Beetroot
1
Carrot
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
250 g
Beef Strips
1 sachet
Aussie Spice Blend
1 packet
Dried Cranberries
(May be present: Hazelnut, Milk, Soy, Sesame, Almond, Pecan, Walnut, Pistachio, Macadamia, Brazil nut, Peanuts, Pine nut, Cashew.)
1 packet
Mixed Salad Leaves
1
Creamy Maple Dressing
1 packet
Flaked Almonds
(Contains: Almond; May be present: Hazelnut, Milk, Soy, Sesame, Pecan, Walnut, Pistachio, Macadamia, Brazil nut, Peanuts, Pine nut, Cashew.)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
- TEST
- Preheat oven to 220°C/200°C fan-forced. • Cut beetroot and carrot into 1cm chunks.
- Place beetroot and carrot 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.
- When the veggies have 10 minutes remaining, cut or tear bake-at-home ciabatta into bite-sized chunks.
- Place on lined oven tray, drizzle with olive oil and season with salt and pepper.
- Toss to coat and bake until golden, 5-7 minutes.
- 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.
- In a large bowl, combine cooled veggies, dried cranberries, mixed salad leaves, croutons and a drizzle of olive oil and vinger. Season with salt and pepper.
- Divide roast veggie salad between bowls. Top with Aussie-spiced beef.
- Drizzle over creamy maple dressing and sprinkle over flaked almonds to serve. Enjoy!
