Grilled Beef, Beetroot, Mint and Feta Salad


Serves 6
Preparation time 15 minutes
Cooking time 1 hour

Ingredients

Tick off the ingredients as you buy them

  • 1 kg baby beetroot, scrubbed and trimmed
  • Moro Extra Virgin Olive Oil
  • sea salt and freshly ground black pepper, to taste
  • 300g green beans, trimmed
  • Moro Gourmet Italian Glaze, for drizzling
  • 750g beef steaks (porterhouse, scotch, rump or fillet)
  • 150g spinach leaves
  • 1 red onion, finely sliced
  • 1 bunch mint leaves
  • 150g feta cheese

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.

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