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Beef and beetroot salad

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Beef and beetroot salad
Beef and beetroot salad
  • Serves: 2

  • Skill level: Easy peasy

Woman's Weekly recipe This healthy steak salad with peppers, courgettes, beetroot and rocket and chard leaves contains less than 10g fat per person.

Ingredients

  • 150g(5oz) rump steak, trimmed of all fat
  • 2 tsp olive oil
  • red and yellow pepper, deseeded and halved
  • 1 large courgette, trimmed and cut into 8 long, thin slices
  • 4-6 cooked baby beetroot, cut into wedges
  • Handful of rocket and chard leaves per person
  • 4tsp sweet chilli sauce, for serving

Woman's Weekly cookery editor Sue McMahon says: Steak may seem expensive, but it stretches a lot further when you serve it sliced like this, so its actually quite economical.

Method

  1. Rub the steak on both sides with tsp of the oil and leave at room temperature for 10 mins, then cook it on a hot griddle for 2-3 mins each side. Set aside for 10 mins on a plate.
  2. Brush the vegetable strips with the rest of the oil and griddle until browned and tender. Arrange them on 2 warm plates.
  3. Cut the steak into thin slices and arrange among the vegetables, with the beetroot wedges. Add rocket and chard leaves, and serve with a little dish of chilli sauce, for dipping. (Not suitable for freezing).

Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 241(kcal)
  • Fat 8.5g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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