Rare beef & beetroot salad

Rare beef & beetroot salad

Beef & Beetroot Salad

SERVINGS

4

PREP TIME

5 mins

ASSEMBLY TIME

5 mins

INGREDIENTS

Left over or store bought Rare roast beef or rare steak

333 sweet beets halved

baby spinach and rocket lettuce mix

pink Radish thinly sliced

1 tin brown lentils

Danish blue cheese

Red onion thinly sliced

Dressing:

White wine vinegar

Honey

Olive oil

seeded mustard

1 garlic clove crushed

Salt and pepper

Salad-Ingredients

METHOD

Whisking

To make dressing whisk together all ingredients until well combined and season with salt and pepper.

Salad-Assembly

To assemble the salad start by placing the lentils and spinach mix in a bowl, add beetroots, red onion and radish.

Blue-Cheese

Finish by tearing the beef, crumbling the blue cheese and drizzling with dressing.

DEMONSTRATION

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Lidcombe NSW 2141

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Monday to  Friday : 9am - 3:30pm

 

Ricotta and beetroot fritters with smoked salmon and herb yogurt

Ricotta and beetroot fritters with smoked salmon and herb yogurt

Ricotta & Beetroot Fritters

SERVINGS

2

PREP TIME

10 mins

COOK TIME

10 mins

INGREDIENTS

2 Eggs

½ cup self raising Flour

100g Ricotta

½ cup water

140g 333 sweet beets roughly chopped

1 Spring onion finely chopped

½ cup parmesan

1 tsp salt

olive oil

To Serve (optional)

Smoked salmon

Pea sprouts

Shaved cucumber

Avocado

Fritter-Ingredients

METHOD

Fritters-Step-1

In a small bowl add ricotta, egg, flour, water and mix well until combined.

Fritters-Step-2

Mix through beetroot, spring onion and parmesan to the batter.

Fritters-Step-3

Season with salt.

Fritters-Step-4

Heat a non-stick frypan to medium heat with a good drizzle of olive oil.

Fritters-Step-5

Spoon in the fritter mixture flattening with the back of a spoon. Cook for 3-4 minutes on each side. Ensuring they are cooked through. Repeat for the rest of the batter.

Threes-Threes-Beetroot-Fritters

To serve top fritters with smoked salmon, avocado and sprouts.

DEMONSTRATION

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Customer Care

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Lidcombe NSW 2141

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Monday to  Friday : 9am - 3:30pm

 

Beetroot & Feta Dip

Beetroot & Feta Dip

Beetroot & Feta Dip

SERVINGS

4

PREP TIME

5 mins

COOK TIME

N/A

INGREDIENTS

1 Jar 333 whole beets – drained

1 garlic clove

½ can chickpeas – drained

1 tbl olive oil

80g Danish feta

Salt and pepper to taste

METHOD

Place all ingredients in a food processor and blitz until a smooth or desired consistency.

Season to taste with salt and pepper

A delicious healthy snack & perfect for school lunch boxes.

 

DEMONSTRATION

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Crumbed Olives

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Customer Care

37 East Street
Lidcombe NSW 2141

We’re proud to sponsor 

Contact us
Open Hours

Monday to  Friday : 9am - 3:30pm