Beetroot & Lentil Salad with Beef
Serves 4
¼ cup (35g) hazelnuts or almonds
4 Beef Porterhouse Steaks
2 garlic cloves, crushed
2 tsp smoked paprika
2 tbs olive oil
400g can lentils, rinsed, drained
3 fresh beetroots, cut small
3 handfuls Spinach & Red Beetroot Leaves
100g marinated fetta, coarsely crumbled
1 tbs Apple Cider vinegar
2 tsp honey
Method
1. Preheat oven to 200C. Place the beetroot on a baking tray. Bake for 10 mins or until cooked. Place hazelnuts or almonds on a baking tray and bake for 10 mins or until toasted. Set aside to cool slightly.
Place in a clean tea towel and rub to remove skins. Coarsely chop.
2. Meanwhile, combine the beef, garlic, paprika and 1 tsp of the oil in a large bowl. Toss to combine.
3. Heat a barbecue grill or chargrill on medium-high. Cook the beef for 3 mins each side for medium or until cooked to your liking. Transfer to a place and cover with foil. Set aside for 5 mins to rest.
4. Combine the lentils, beetroot, spinach and beetroot leaves, fetta and hazelnut or almonds in a bowl. Whisk the vinegar, honey and remaining oil in a bowl. Drizzle over the salad and combine. Divide among serving plates. Thickly slice the beef and arrange on top of the salad.
