with Creamy Garlic Sauce & Almonds
We're very serious about our salads around here and only the tastiest of ingredients get a seat at our table. This roast veggie and beef salad is truly the stuff of greatness, especially when you drizzle over the creamy garlic sauce and sprinkle over the flaked almonds. it's got flavour aplenty! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Balsamic Vinaigrette Dressing
1 packet
Beef strips
250 g
Beetroot
1
Brown onion
1
Everything Garnish
1 sachet
Flaked Almonds
1 packet
Garlic Sauce
1 packet
Peeled & Chopped Pumpkin
1 packet
Aussie Spice Blend
1 sachet
Spinach & Rocket Mix
1 packet
Olive oil
1 drizzle
• Preheat oven to 220°C/200°C fan-forced.
• Cut beetroot into 1cm chunks.
• Cut brown onion into wedges.
• Place peeled & chopped pumpkin, beetroot and onion on a lined oven
tray. Drizzle with olive oil and season with salt. Toss to coat.
• Roast until tender, 25-30 minutes. Allow to cool slightly.
TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with
a fork.
• While the veggies are cooling, in a medium bowl, combine Aussie spice
blend and a drizzle of olive oil. Add beef strips, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil
is hot, cook beef strips in batches, tossing, until browned and cooked
through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• To the tray with roast veggies, add spinach and rocket mix, balsamic
vinaigrette dressing and everything garnish (see ingredients), tossing to
combine. Season with salt and pepper to taste.
• Divide roast veggie salad between bowls. Top with Aussie-spiced beef.
• Spoon over garlic sauce and sprinkle over flaked almonds to serve. Enjoy!
521
kcal
Calories
2180
kJ
Energy (kJ)
28.3
g
Fat
4.8
g
of which saturates
25.7
g
Carbohydrate
19.5
g
of which sugars
9.5
g
Dietary Fibre
40.6
g
Protein
8.4
mg
Cholesterol
994
mg
Sodium
