Steak, beetroot & asparagus salad

Latest comments and suggestions

• cmf-foodfile

  06 May 2009

  cmf-foodfile commented on this recipe

  Re the beetroot - I use the vacuum-packed ready-cooked beetroot, for a variety of meals. But the one thing I know for sure is, that it's really quite "nuggetty" - it still has a major amount of crunch in it. So for eating with cooked foods, I reckon it needs some more cooking, usually. It depends very much on individual taste - but I have frequently founf that it needs more cooking to soften it somewhat.

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• Jane

  14 May 2009

  Jane commented on this recipe

  Brought this salad to work for lunch to share with work colleagues. Got a huge thumbs up. The dressing is fabulous and would use that on its own..

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• Sascha

  14 June 2009

  Sascha rated and commented on this recipe

  

  I agree with the comment on the beetroot being to hard. I also found the dressing a bit too lemoney. The second time I dubbled up the amount of horshradish and left out the zest.

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• Samantha

  05 July 2009

  Samantha rated and commented on this recipe

  

  Nice combination of flavours. My beetroot was the slightly smaller ones they sell in vacuum packs and they had a great texture. This is not a mind blowing recipe, but tasty for a midweek meal.

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• Paljamy

  04 September 2010

  Paljamy rated and commented on this recipe

  

  For a dish that contains only a handful of ingredients the result is superb. Really easy to make and you do just need to check the beetroot if using precooked.

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• bucketmatt

  20 January 2011

  bucketmatt commented on this recipe

  I am going to try this tonight. Sascha, you should lay off the wine when cooking as it tends to have an effect when writing the review afterwards.

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• Belkey

  03 May 2011

  Belkey rated and commented on this recipe

  

  Very tasty, but I think the dressing could have taken more horseradish and less lemon.

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Ingredients

• 250g rump steak , fat completely trimmed
• 6 asparagus spears , trimmed
• 50g wild rocket
• 4 small cooked beetroot , cut into wedges

DRESSING

• 1 tbsp horseradish cream
• 2 tbsp half-fat crème fraîche
• 1 lemon , juiced and zested

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Low-fat

Ingredients

• 250g rump steak , fat completely trimmed
• 6 asparagus spears , trimmed
• 50g wild rocket
• 4 small cooked beetroot , cut into wedges

DRESSING

• 1 tbsp horseradish cream
• 2 tbsp half-fat crème fraîche
• 1 lemon , juiced and zested

Per serving

250 kcalories, protein 32.8g, carbohydrate 11g, fat 8.6 g, saturated fat 3.4g, fibre 3.2g, salt 0.58 g

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