Grilled Beef, Beetroot, Mint and Feta Salad
Rare beef on a salad of spinach and roast beetroot with the freshness of mint and feta.
|Preparation Time:||15 minutes|
|Cooking time:||1 hour|
- 1 kg baby beetroot, scrubbed and trimmed
- extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 300g green beans, trimmed
- balsamic glaze, for drizzling
- 750g beef steaks (porterhouse, scotch, rump or fillet)
- 150g spinach leaves
- 1 red onion, finely sliced
- 1 bunch mint leaves
- 150g feta cheese
Toss beetroots with 2 tablespoons extra virgin olive oil in a roasting dish, season and roast at 200°C for 45 minutes until tender. Cook beans in boiling water for 5 minutes until just tender. Drain and refresh under cold water. Halve roasted beetroot and toss with 2 tablespoons balsamic glaze and season to taste. Season beef steaks and chargrill for 3-4 minutes on each side for medium rare or until done to your liking. Toss beans, spinach, onion and half the mint together with ¼ cup olive oil, season and arrange on a serving platter. Slice beef and arrange over salad. Drizzle generously with balsamic glaze. Finish with crumbled feta and garnish with mint leaves.