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

1kg Baby beetroot, scrubbed and trimmed
Moro Primero 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
1bunch Mint leaves
150g Feta cheese

Toss beetroots with 2 tablespoons Moro Primero 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 char-grill 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.