Beef, Rocket & Lentil Salad
with Fetta & Balsamic Glaze
- Milk
- May contain traces of allergens
Did you know Australia has a love affair with beetroot? We consume more beetroot per head of population than any other country in the world and, unlike our borscht loving Northern European cousins, we don’t mind it cold either. And why not? Add some creamy fetta and perfectly cooked beef, and you’ve got a real party.
Ingredients
1
beetroot
1 clove
garlic
1 steak
Premium Beef Rump
1 tin
lentils
½ bag
rocket
1 block
fetta cheese
(Contains: Milk;)
Not included in your delivery
3 tbs
olive oil
1 tsp
brown sugar
2 tsp
white wine vinegar
1.5 tbs
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Peel the beetroot and dice into 1 cm cubes (if you like pop on some gloves to prevent purple fingers!). Add the beetroot to the prepared oven tray, drizzle with 1/3 of the olive oil and the balsamic vinegar (for beetroot). Peel and crush the garlic onto the beetroot, season with salt and pepper and toss to coat. Bake for 20 minutes, or until tender.
Meanwhile, heat 1/3 of the olive oil in a medium frying pan over a medium-high heat. Season the beef rump steak with salt and pepper on both sides. Add to the pan and cook for 2-3 minutes on each side for medium rare, or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 5 minutes. Thinly slice. Cooking time may vary depending on your preference and the thickness of your steak.
Wipe out the same medium frying pan with paper towel, then add the balsamic vinegar (for glaze) and the brown sugar. Bring to a simmer over a high heat, then reduce the heat to low and cook for 4 minutes, or until reduced and thickened. The glaze is ready when it coats the back of a spoon. Warning: balsamic vinegar gives off a strong vapour when heated! Balsamic glaze is like sweet, sticky gold. It’s the must-have accompaniment to this recipe but can also be used as a condiment on your favourite salads, to jazz up sandwiches or even to drizzle over seasonal berries.
Drain and rinse the lentils.
In a large bowl, combine the remaining olive oil and the white wine vinegar. Add the balsamic roast beetroot, rocket leaves and lentils. Crumble in the fetta cheese, season with salt and pepper and toss to combine. TIP: It's time to season! Add a pinch of salt and pepper and taste the salad. If you can't taste all the flavours, add a little more until you do.
Divide the rocket and lentil salad between plates and top with the beef. Drizzle over the balsamic glaze.
