Enjoyable Beef, potato and beetroot salad Recipe

Meat and potatoes are reinvented in this colourful salad main.
Beef, potato and beetroot salad
Prep Time : 0:20 | Cook Time : 0:45 | Total Time : 1:05 | Serving : 4 person.


  • 750g kipfler potatoes, scrubbed, halved lengthways

  • 1/4 cup extra virgin olive oil

  • 4 beef sirloin steaks

  • 2 bunches fresh asparagus, trimmed, halved

  • 825g can baby beetroot, drained

  • 220ml roasted garlic mayonnaise


  • Step 1

    Preheat oven to 220°C. Line a baking tray with baking paper.

  • Step 2

    Place potatoes onto prepared baking tray. Brush with 1 tablespoon of oil. Roast for 30 to 35 minutes or until tender and golden. Place into a large bowl.

  • Step 3

    Preheat a chargrill or barbecue on high heat. Brush both sides of steaks with 2 teaspoons of oil. Season with salt and pepper. Cook for 4 minutes each side for medium, or until cooked to your liking. Place onto a plate. Cover with foil. Stand for 10 minutes.

  • Step 4

    Cook asparagus in a frying pan half-filled with boiling salted water for 1 to 2 minutes, or until tender. Drain. Add asparagus to potatoes. Pat surfaces of beetroot with paper towels. Cut each beetroot in half. Add to potatoes and asparagus. Slice steaks across the grain. Add to salad. Drizzle with remaining oil. Season with salt and pepper. Toss until well combined.

  • Step 5

    Place salad into serving bowls. Drizzle with mayonnaise. Serve.

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