Olive Magazine
Steak, Beetroot and Asparagus Salad Recipe

Steak, beetroot and asparagus salad

Published: December 19, 2014 at 2:30 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Steak always feels like a treat to us. This steak salad with asparagus and earthy beetroot is perfect for a lighter dinner during the summer months. It's less than 300 calories per portion and ready in under 30 minutes!

  • Low fat
Nutrition:
HighlightNutrientUnit
kcal250
low infat8.6g
carbs11g
fibre3.2g
protein32.8g
salt0.58g
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Ingredients

  • 250g rump steak, fat completely trimmed
  • 6 spears asparagus, trimmed
  • 50g wild rocket
  • 4 small cooked beetroot, cut into wedges

DRESSING

  • 1 tbsp horseradish cream
  • 2 tbsp half-fat crème fraîche
  • 1 lemon, juiced and zested

Method

  • STEP 1

    Heat a non-stick frying pan and season the meat well. Brown for 3-4 minutes each side (longer if it’s very thick), and allow to rest for 10 minutes. Thinly slice and set aside.

  • STEP 2

    Blanch or grill the asparagus spears.

  • STEP 3

    To make the dressing, whisk the horseradish, crème fraîche and lemon juice together with seasoning.

  • STEP 4

    Assemble the plates with the beef slices, asparagus, rocket and beetroot and spoon the dressing over each. Sprinkle the lemon zest over everything.

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