Steak Salad with Roasted Beets, Goat's Cheese and Walnut Pesto

Name: Steak Salad with Roasted Beets, Goat's Cheese and Walnut Pesto
Yield: 10
Ingredients: 5.0x Sirloin steaks; 600.0g Beetroot, trimmed; 75.0ml KNORR Italian Glaze with Balsamic 500g; 4.0x Garlic cloves; 150.0g Parmesan, finely grated; 400.0g Basil leaves; 100.0g Flat leaf parsley; 400.0ml Olive oil; 2.0x Chargrilled capsicums, roughly chopped; 200.0g Baby beetroot leaves; 150.0g Baby spinach leaves; 250.0g Goat’s cheese; 250.0ml HELLMANN'S Ranch Dressing 2.55L

Steak Salad with Roasted Beets, Goat's Cheese and Walnut Pesto – Recipe

Using KNORR Italian Glaze with Balsamic in this recipe highlights the sweet woodiness of the beetroot perfectly. In addition, being able to use the beetroot leaves allows for less wastage. Sirloin is a great cut to serve with a salad like this, as when served sliced, it portions easily.

...

Beetroot

Sirloin steaks 5.0 x
Beetroot, trimmed 600.0 g
KNORR Italian Glaze with Balsamic 500g 75.0 ml
KNORR Italian Glaze with Balsamic 500g
Order Now

x

Buy Now

Unilever Food Solutions

Bidfood

Trents

Service Foods

Free Sample
Garlic cloves 4.0 x
Parmesan, finely grated 150.0 g
Basil leaves 400.0 g
Flat leaf parsley 100.0 g
Olive oil 400.0 ml

To Serve

Chargrilled capsicums, roughly chopped 2.0 x
Baby beetroot leaves 200.0 g
Baby spinach leaves 150.0 g
Goat’s cheese 250.0 g
HELLMANN'S Ranch Dressing 2.55L 250.0 ml
HELLMANN'S Ranch Dressing 2.55L
Order Now

x

Buy Now

Unilever Food Solutions

Bidfood

Service Foods

Free Sample

Beef

Salads & Bowls

Other European

Casual Dining

Local Favourites

Main Meals

Share plates

...

Preparation

Beetroot
- Scrub beetroot. Place each one on individual pieces of foil, drizzle lightly with a little olive oil, KNORR Italian Glaze with Balsamic, and season. Wrap each beetroot in foil.
- Place in a gastronome and bake in a preheated oven at 175 degree Celsius for 45 minutes or until tender. Remove and cool, then peel off the skin and cut into wedges. Set aside.
Steak
- Bring the steak to room temperature. Coat both sides with a little oil and season with salt.
- Heat a grill or pan over high heat until smoking. Cook steaks, turning once, for 6–8 minutes or until done to your liking. Remove and rest.
To Serve
- Thinly slice the steak. Combine beetroot and spinach leaves. Arrange salad leaves on serving plates with the steak, capsicum, and beetroot wedges. Crumble over goat’s cheese, drizzle with HELLMANN’S Ranch Dressing, and serve with roasted kipfler potatoes.