Baked Beef & Honey Beetroot Toss
with Roasted Veg & Garlic Yoghurt
- Milk
Be transported to a Mediterranean oasis with the tenderness of beef rump and sweetness of honey roast veggies. Tangy, garlicky yoghurt serves as the perfect accompaniment to this colourful dish.
Ingredients
1
Red Onion
1 packet
Baby Spinach Leaves
1
Garlic
300 g
Beef Rump
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Potato
1
Cauliflower
1 sachet
Mediterranean Spice Blend
1
Beetroot
Utensils
Cooking Steps
ā¢ Preheat oven to 220Ā°C/200Ā°C fan-forced.
ā¢ Cut potato into bite-sized chunks. Cut cauliflower into small florets.
ā¢ Cut beetroot into small chunks. Cut red onion into thick wedges.
ā¢ Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Mediterranean seasoning and season with salt and pepper. Toss to coat.
ā¢ Roast until tender, 25-30 minutes. Allow to cool slightly.
TIP: If your tray is crowded, divide the veggies between two trays.
ā¢ While veggies are baking, finely chop garlic.
ā¢ In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Season with salt and pepper. Microwave in 30 second bursts, until fragrant.
ā¢ Add Greek-style yoghurt and stir to combine.
ā¢ Season beef rump with salt and pepper.
ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat.
ā¢ When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
ā¢ Once veggies are slightly cooled, add baby spinach leaves, the honey and a drizzle of vinegar to the tray.
ā¢ Slice beef rump
ā¢ Gently toss to combine.
ā¢ Divide honey beetroot toss between plates.
ā¢ Top with baked barramundi and garlic yoghurt to serve. Enjoy!
