Beef Steak with Beetroot, Walnut & Feta Salad
Beetroot is an underrated vegetable, high in vitamin C, antioxidants and nitrates to reduce inflammation and support the health of our blood vessels, as well as a source of fibre. Beetroot traditionally used as a ‘blood tonic’, touted for improving the health of our blood which is not far from the scientific truth! Coupling beetroot and its vitamin C content with an iron source like beef, can help to absorb the iron into the bloodstream.
Ingredients:
150g beef steak (rump or porterhouse)
2 beetroots (fresh or prepacked – not tinned)
Handful of rocket or lettuce leaves
7 walnuts (whole)
1 tbsp (20g) feta cheese
1 tbsp olive oil
Salt and pepper
Method:
If using fresh, raw beetroots
Coat whole raw beetroots in olive oil and roast in a 180oC oven for 30-45 minutes (depending on size of beetroots) until they are soft and tender.
Remove from the oven and allow to cool.
Remove skin from beetroots which should easily peel off once they are cooled, and cut into chunks ready to serve in salad.
If using prepacked beetroots
Prepare steak by coating in olive oil and salt and pepper.
Heat a frying pan on medium-high heat. Cook steak each side to your preference.
Once cooked, remove steak from hot pan onto a small plate and allow to rest for 2 minutes.
Assemble salad by placing a handful of rocket on your plate, top with beetroot wedges and feta cheese.
Serve steak alongside salad and enjoy!