Rare roast beef

Tasty Rare roast beef, beetroot and goat’s cheese salad Recipe

This fresh salad has your daily dose of greens and protein.
Rare roast beef, beetroot and goat's cheese salad
Prep Time : 0:20 | Cook Time : 0:45 | Total Time : 1:05 | Serving : 4 person.


  • 550g beef scotch fillet

  • 2 tablespoons olive oil

  • 2 bunches baby beetroot, trimmed

  • 80g mixed baby salad leaves

  • 1/3 cup chopped walnuts, toasted

  • 50g goat’s cheese, crumbled

  • 1 tablespoon white balsamic vinegar

  • Crusty bread, to serve


  • Step 1

    Preheat oven to 180C/160C fan-forced. Place beef in a roasting pan. Drizzle with 2 teaspoons oil and rub to coat. Wearing gloves, wash beetroot. Pat dry. Arrange beetroot around beef. Drizzle with 2 teaspoons oil. Season beef and beetroot with salt and pepper.

  • Step 2

    Roast for 35 to 45 minutes (for rare) or until cooked to your liking and beetroot is tender. Allow to cool completely. Wearing gloves, peel and halve each beetroot.

  • Step 3

    Thinly slice beef. Arrange the salad leaves on a platter. Top with beef, beetroot, walnuts and goatÂ’s cheese. Drizzle with vinegar and remaining oil. Season with salt and pepper. Serve with crusty bread.

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