Six points for using two B ingredients this week. A raw beetroot and rare beef salad. I made this for dinner last night, hoping all the iron would give me the energy to make it through the weekend and the Mexican fiesta Courtney and Kath are throwing for their birthdays. Delicious healthy dinner done, tequila here we come…
Raw Beetroot Salad
Based on Jamie’s beetroot salad
5 small beetroot
Big handful of fresh mint
Peel your beetroot, pear and apple and cut into matchsticks. I used one packham pear and one beurre bosc for a variety of texture and taste. You need a pretty sharp knife to cut these into such small sticks with ease, or you can use one of those fancy slicers. It doesn’t matter if the red bleeds into the white fruit, as it will all get mixed up anyway. Put them into a bowl and pour over the juice of your lemon and the olive oil, as well as a good dowsing of sea salt. Lightly toast the sunflower seeds, add the baby spinach and stir it all together. Put to the side.
For the Beef
As much steak as you so desire
The zest of a lemon
2 bay leaves
1 sprig of rosemary
Marinate the steak in the lemon zest, olive oil, sea salt and herbs (this is what I had growing, but don’t worry if you don’t have exactly this) preferably over night, but an hour before you cook is fine. Fry in a pan to a little bit redder than you like it, then take it out and rest on your chopping board, covered with some tin foil. It will continue to cook while it rests, and be all the more tender for it.
To plate up…
Put a generous amount of the beetroot salad on a plate, then crumble over the feta and tear some mint on top of that. Then slice the steak and lay over the top. We had some fresh bread and delicious olive oil with this and I have to say, it was pretty good.
Beautiful, crunchy, fresh and tasty.
Other Bs I love:
Broccoli roasted with chilli and lemon zest, bocconcini with tomatoes and basil, banana cake, bacon wrapped around asparagus and roasted, home made baked beans… B is a good letter for cooking!