Steak and beetroot salad Recipe

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Nutrition per portion

Calories 293 kCal 15%
Fat 19g 27%
  -  Saturates 4.5g 23%

Serve your family a quick and easy dinner with this tasty beetroot salad with sizzling steak. At just 293 calories, it’s a great healthy option too, packed with protein, veg and nutritious seeds


  • 1 tbsp mixed seeds (pumpkin, sunflower, sesame and linseed)
  • Pinch of chilli powder or dried chilli flakes, optional
  • 1 tbsp rapeseed or olive oil
  • 250g (8oz) sirloin steak
  • Salt and freshly ground black pepper
  • 4-6 baby beetroot
  • 1 ripe avocado
  • Large handful of flat-leaf parsley leaves
  • Vinaigrette dressing
  • French bread, to serve


  • Heat a frying pan, add the seeds, with some chilli, if you like, and cook for about 1 min, until they start to toast and pop. Tip them into a bowl or on to kitchen paper.

  • Heat the pan again (or a griddle) over a high heat. Rub 1 tsp oil over the steak, season well and sear for 2-4 mins on each side, or to your liking (but we think this tastes better if the steak is medium-rare). Take off and leave on a chopping board, loosely covered, to rest for 5-10 mins.

  • Cut the beetroot into quarters and mix with the rest of the oil in a salad bowl. Halve, stone, peel and slice the avocado and add to the beetroot, along with the parsley leaves.

  • Thinly slice the steak and serve separately with the salad or tuck pieces of steak into the salad. Drizzle with vinaigrette and serve with French bread.

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Leaving the steak to rest after cooking makes it nice and juicy

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