Preparation time 15 minutes
Cooking time 1 hour
Tick off the ingredients as you buy them
Toss beetroots with 2 tablespoons Moro Extra Virgin Olive Oil in a roasting dish, season and roast at 200°C for 45 minutes until tender. Cook beans in boiling water for 5 minutes until just tender. Drain and refresh under cold water. Halve roasted beetroot and toss with 2 tablespoons Moro Gourmet Italian Glaze and season to taste. Season beef steaks and chargrill for 3-4 minutes on each side for medium rare or until done to your liking.
Toss beans, spinach, onion and half the mint together with ¼ cup olive oil, season and arrange on a serving platter. Slice beef and arrange over salad. Drizzle generously with Moro Gourmet Italian Glaze. Finish with crumbled feta and garnish with mint leaves.