Add some zest to the warm beef with beetroot mixed with olive oil and roasted, with some wild rocket thrown on top. Serves 3 Ready in 25 minutes

Ingredients

250	g beetroot
1	roll
1	tablespoons olive oil
300	g steak
100	g rocket
100	g tomatoes

Directions

Preheat the oven to 220°C/fan200°C/gas 7. Drain 250g vacuum-packed cooked beetroot in natural juice, reserving the juice. Cut the beetroot into wedges, put into a roasting tin with 1 white rustic roll, roughly torn, and drizzle with 2 tablespoons olive oil. Season, toss together and roast for 15 minutes, turning halfway. Tip into a large bowl to cool slightly. Meanwhile, season 300g thick rump steak and fry in a hot, dry pan for 2 minutes each side. Set aside for 5 minutes, then slice. Toss 50g wild rocket and 100g pack sun-dried tomatoes with the beetroot, croutons and sliced steak, then divide between plates. Mix the reserved beetroot juice with 3 tablespoons olive oil, season and drizzle over each salad to serve.

Categories

Beef, Main Dish, Valentine's Day

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in selenium High in vitamin B12 High in zinc