Recipe

Beef, beetroot and witlof salad

Feb 28, 2011 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Beef, beetroot and witlof salad
  • 600 gram piece beef eye fillet
  • 1/4 cup olive oil
  • 1 tablespoon wholegrain mustard
  • 2 piece trimmed white witlof
  • 3/4 cup roasted pecans
  • 450 gram can baby beetroot, drained, rinsed
  • 120 gram crumbled soft goat's cheese
Mustard dressing
  • 1/4 cup olive oil
  • 1 tablespoon wholegrain mustard

Method

Beef, beetroot and witlof salad
  • 1
    On a heated oiled grill plate (or grill or barbecue), cook eye fillet over medium heat, turning, until cooked as desired. Remove from heat, cover; rest 10 minutes.
  • 2
    Cut beef into 1cm-thick slices. In a large bowl, place sliced beef with leaves of witlof, roasted pecans and beetroot; toss gently to combine.
  • 3
    Serve topped with crumbled goat's cheese and drizzled with mustard dressing.
Mustard dressing
  • 4
    In a small jug, mix all ingredients.

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