Seared Beef & Roast Veggie Salad
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Seared Beef & Roast Veggie Salad

Seared Beef & Roast Veggie Salad

with Creamy Horseradish Sauce & Almonds

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.

Tags:
Calorie Smart
•Under 40g carbs
•Over 30g protein
Allergens:
Sesame
•Egg
•Milk
•Almond

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

1

beetroot

1

brown onion

1 packet

Peeled & Chopped Pumpkin

1 sachet

Aussie spice blend

1 packet

beef strips

1 packet

spinach & rocket mix

1 packet

Balsamic Vinaigrette Dressing

½ sachet

everything garnish

(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1 packet

mayonnaise

(Contains Egg;)

1 packet

flaked almonds

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

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2682 kJ
Calories641 kcal
Fat41.5 g
of which saturates6.7 g
Carbohydrate28.8 g
of which sugars23.8 g
Dietary Fibre11.5 g
Protein38.4 g
Sodium1122 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• 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 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!