Steak, asparagus and beetroot salad

Steak, asparagus and beetroot salad

Ingredients (serves 2)

  • 250gr rump steak
  • 12 asparagus spears, trimmed
  • 50gr wild rocket
  • 4 small cooked beetroot, cut into wedges

For the dressing:

  • 1 tbsp horseradish cream
  • 2 tbsp half-fat creme fraiche
  • 1 lemon, juiced and zested

How to:

  1. Heat a non-stick frying pan and season the meat well. Brown for 3-4 minutes each side and allow to rest for 10 minutes. Thinly slice and set aside.
  2. Blanch or grill the asparagus spears
  3. To make the dressing, whisk the horseradish, creme fraiche and lemon juice together with some seasoning.
  4. Assemble the plates with the beef sices, asparagus, rocket and beetroot and spoon the dressing over each. Sprinkle with the lemon zest.

*Recipe from Olive magazine

By | 2017-08-09T15:28:59+00:00 May 17th, 2010|Beef, Cooking|