Steak, beetroot and asparagus salad

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.

Nutritional Information

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