Rare beef, beetroot and horseradish saladDecember 18, 2013
Light, filling, and oh-too-easy to whip up, you cannot go wrong with this number.
Ingredients for two people
|2||beetroot, peeled & cut into thin wedges|
|250 g||chat potato, cut into thirds|
|400 g||rump steak|
|80 g||mixed salad|
|20 g||horseradish cream|
|3 tbs||fresh parsley, chopped|
For the beetroot
Bring a saucepan of salted water to the boil. Blanch your thin wedges of beetroot for 5 minutes. Remove from the water and set aside. Add the potatoes to the same pot (it’s okay if your water is pink) and cook for 8 minutes or until soft. Drain.
For the steak
Heat a pan over high heat and cook the steaks for about 2 minutes on each side. You can, of course, cook your meat for longer but rare beef is beautiful in this salad. Once cooked to your liking remove from heat. As you’re cooking the steak you might like to add your potatoes to the pan and cook them for a few minutes on each side as well.
To serve, arrange the salad, beetroot, and potatoes on plates. Thinly slice the beef and drape these slices over the top of your salad and then drizzle with the horseradish cream and parsley. Remember horseradish cream can have bit of a kick!
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