Beef & beetroot salad platter

Beef & beetroot salad platter

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Ready in 20 mins


Serves 4
Use bunches of young beetroot for this recipe if you can - they'll be full of flavour

Nutrition and extra info

Nutrition: per serving

  • kcal415
  • fat25g
  • saturates8g
  • carbs14g
  • sugars0g
  • fibre3g
  • protein34g
  • salt0.74g


  • 1 seasonal green lettuce, such as Batavia, Webb's or Cos



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 400g small cooked beetroot, fresh or vacuum-packed, cut into wedges



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • bunch radishes, halved if large



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 2 x 300g/10oz thick sirloin steak
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 5 tbsp good olive oil, plus a lilttle extra
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, cut into wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2-3 tbsp soured cream


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Sep, 2012
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!
29th Jul, 2012
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?