Beef & beetroot salad platter

Beef & beetroot salad platter

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(2 ratings)

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Cooking time

Ready in 20 mins

Skill level

Easy

Servings

Serves 4

Use bunches of young beetroot for this recipe if you can - they'll be full of flavour

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
415
protein
34g
carbs
14g
fat
25g
saturates
8g
fibre
3g
sugar
0g
salt
0.74g
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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

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Method

  1. Tear the lettuce into pieces, pile on a platter and scatter over the beetroot and radishes.
  2. 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.

Recipe from Good Food magazine, June 2005

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Comments

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noggin49's picture
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We had lots of home grown beetroot to eat and some rib eye steak to use up, so using the recipe search up came this utterly delicious salad. I adore radishes as well so used plenty of them but left the capers as I am not a fan. It was simple but scrumptious I would do this again and again!

marzipanfeind's picture
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Used red little gem lettuce for this. The sweetness of the beetroot and slightly caramelised onions is great with the saltiness of the capers, plus the vinegar tang. 600g of steak was a lot; 400g would probably be generous enough! Only problem with this is when you start to serve it, it gets pretty messy-looking because of the beetroot! For a smarter look, I'd arrange it on individual plates.

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