Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Steak, beetroot and asparagus salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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.
