Name: Double Beef & Roast Veggie Salad with Creamy Horseradish Sauce & Almonds
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 500 g Beef Strips; 1 packet Horseradish Sauce; 1 packet Peeled & Chopped Pumpkin; 1 packet Flaked Almonds; 1 sachet Everything Garnish; 1 sachet Aussie Spice Blend; 1 packet Mayonnaise; 1 packet Spinach & Rocket Mix; 1 Brown Onion; 1 packet Balsamic Vinaigrette Dressing; 1 Beetroot

HelloFresh

Recipes

British Recipes

Double Beef & Roast Veggie Salad

with Creamy Horseradish Sauce & Almonds

Up to 180$ + Free Treats / Extras for Life

Allergens:

Eggs

•Milk

•Mustard

•Almond

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

500 g

Beef Strips

1 packet

Horseradish Sauce

(Contains: Eggs, Milk, Mustard;)

1 packet

Peeled & Chopped Pumpkin

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

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 packet

Mayonnaise

(Contains: Eggs;)

1 packet

Spinach & Rocket Mix

Brown Onion

1 packet

Balsamic Vinaigrette Dressing

Beetroot

Nutritional Values

Calories765 kcal

Energy (kJ)3200 kJ

Fat41.4 g

of which saturates7.5 g

Carbohydrate26.9 g

of which sugars21.1 g

Dietary Fibre10.5 g

Protein71.2 g

Sodium1210 mg

The average adult daily energy intake is 8700 kJ

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, beetroot and onion 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 veggie are cooling, in a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef strips, tossing to combine. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• To 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 horseradish sauce and mayonnaise. Season with pepper. • Divide roast veggie salad between bowls. Top with beef. Spoon over creamy horseradish sauce. Sprinkle over flaked almonds. Enjoy!