Seared Double Beef & Roast Veggie Salad

Name: Seared Double Beef & Roast Veggie Salad with Creamy Horseradish Sauce & Almonds
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 1 beetroot; 1 brown onion; 1 packet Peeled & Chopped Pumpkin; 1 sachet Aussie spice blend; 2 packet beef strips; 1 packet spinach & rocket mix; 1 packet Balsamic Vinaigrette Dressing; ½ sachet everything garnish; 1 packet Garlic Sauce; 1 packet mayonnaise; 1 packet flaked almonds

with Creamy Horseradish Sauce & Almonds

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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!

Allergens:

Sesame

•Eggs

•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

beetroot

brown onion

1 packet

Peeled & Chopped Pumpkin

1 sachet

Aussie spice blend

2 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

Nutritional Values

Energy (kJ)3484 kJ

Calories833 kcal

Fat49.7 g

of which saturates10.1 g

Carbohydrate28.8 g

of which sugars23.8 g

Dietary Fibre11.5 g

Protein67.7 g

Sodium1193 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• 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!