Beef & Beetroot Salad Platter
This colorful and hearty salad is perfect for a satisfying meal. Tender sirloin steak slices are nestled among crisp lettuce, sweet beetroot, and juicy radishes, all drizzled with a balsamic vinaigrette and a dollop of creamy soured cream. Enjoy this flavorful dish that combines savory, sweet, and creamy elements in each delicious bite.
— Constant Cookbook
Ingredients
- 1 seasonal green lettuce , such as Batavia, Webb's or Cos
- 400g small cooked beetroot , fresh or vacuum-packed, cut into wedges
- bunch radishes , halved if large
- 2 x 300g/10oz thick sirloin steak
- 5 tbsp good olive oil , plus a lilttle extra
- 1 red onion , cut into wedges
- 1 tbsp capers
- 2 tbsp balsamic vinegar
- 2-3 tbsp soured cream
Instructions
- Tear the lettuce into pieces, pile on a platter and scatter over the beetroot and radishes.
- Brush the steaks with oil, then season. Toss the onion in oil. Heat a griddle pan, then cook steaks for 2-3 mins each side, remove and cover with foil to rest. Cook the onions until softened.3 Thinly slice the steaks and arrange over the leaves with the onion and capers. Dress with vinegar and remaining oil, season, then drizzle over soured the cream. Serve with bread.
Yield
Serves 4
Nutrition
- Calories: 415 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 0.74 milligram of sodium
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