Seared Beef & Roast Veggie Salad
with Creamy Horseradish Sauce & Almonds
- Sesame
- Eggs
- Milk
- Almond
- Gluten
- Wheat
- Milk
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
- Soy
- May contain traces of allergens
- Sesame
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
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, Peanuts, Soy)
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame)
1 packet
mayonnaise
(Contains: Eggs)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
olive oil
Utensils
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 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.
• 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.
• 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.
• 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious combination of roasted veggies and beef, though some found the garlic-mayo dressing overpowering.
- Ease of prep: Customers appreciated how quick and easy this recipe was to prepare, especially after a long day.
- Suggestions: Several suggested adding sweet potato or extra veggies like zucchini to bulk up the roasted vegetable mix.
- Portions: Some found the meal light; adding rice helped stretch it for larger families or extra servings.
- Meat: A few noted the beef was slightly tough; cooking it carefully in batches helps keep it tender.
