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Steak, beetroot, horseradish & warm lentil salad served on a plate

Steak, beetroot, horseradish & warm lentil salad

A star rating of 4.7 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Get four of your 5-a-day in one meal from this steak, beetroot and lentil salad. As well as being super-nutritious, it only takes 20 minutes to make

  • Healthy
Nutrition: Per serving
low inkcal496


  • 1 tbsp hot horseradish sauce
  • 2 tbsp Greek yogurt
  • ½ tsp honey
  • 1 lemon , juiced
  • 200g fillet steak
  • 1½ tbsp cold pressed rapeseed oil
  • 2 garlic cloves
  • 200g frozen peas
  • 250g pouch pre-cooked puy lentils
  • 120g runner beans , sliced
  • 200g pre-cooked beetroot , cut into wedges
  • ½ small pack dill , chopped
  • two handfuls rocket


  • STEP 1

    Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.

  • STEP 2

    Season the steak on all sides with a little salt and black pepper. Heat 1 tbsp oil in a non-stick frying pan. Add the steak and cook to your liking, 2-3 mins on each side for medium rare. Set aside to rest.

  • STEP 3

    Put the pan back on the heat, add the remaining oil, lightly crush in the garlic, then tip in the peas, lentils, beans and beetroot. Cook for a few mins, stirring, until the peas and beetroot are warmed through. Remove from the heat, then stir through the remaining lemon juice, dill and rocket.

  • STEP 4

    Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.

Goes well with

Recipe from Good Food magazine, October 2018


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A star rating of 4.7 out of 5.7 ratings

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