Steak, Beetroot and Asparagus Salad Recipe

Steak, beetroot and asparagus salad

  • serves 2
  • Easy

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!



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


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


  • 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.

Try more steak recipes here…

Chargrilled steak with chopped salad and blue-cheese dressing

Nutritional Information

  • Kcals 250
  • Fat 8.6g
  • Carbs 11g
  • Fibre 3.2g
  • Protein 32.8g
  • Salt 0.58g