Grilled Beef & Beetroot Salad

Grilled lean beef in a salad featuring lower-calorie beetroot, grilled pepper, wild rocket leaves in a lemon dressing.


  • 500g of cooked fresh beetroot, cut into wedges
  • 2 medium yellow peppers (155g each), sliced
  • 140g of wild rocket leaves
  • 2 beef sirloin steaks, excess fat removed
  • 75ml of olive oil (5 tbsp)
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 1 tsp dried mixed herbs
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Price per person: £3.45
  • Store cupboard: Typical
  • Calories per serving: 619
  • 5-a-day per serving: 2.8
  • Print Recipe
Grilled Beef & Beetroot Salad photo

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  1. Preheat the grill to high. Place the pepper on a baking tray, drizzle with 1 tbsp oil and season with salt and pepper. Grill for 10-15 minutes, or until the pepper begins to char. Set aside and allow to cool.
  2. Season the rump steak with salt and pepper, sprinkle over the mixed herbs, and then grill for 4-5 minutes on each side, or until cooked to your liking. Set aside to rest for 5 minutes and then cut into strips.
  3. To make the salad dressing, mix together the lemon juice, honey, and 4 tbsp olive oil. Season with salt and pepper.
  4. Toss the steak strips, beetroot, grilled pepper and rocket leaves with the dressing and serve immediately.

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