Beef, Beetroot & Radish Salad

This is a quick and easy meal to prepare that packs a surprising amount of flavour. If you want it to be meat free, then you could always use halloumi or tofu instead. The capers are optional, as I know they aren’t for everyone. They are very salty, so if you use them, you don’t need to add salt. 

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Beef, Beetroot & Radish Salad

Keyword

Beef, Beetroot, Capers, Couscous, Leaves, Mint, Radish, Rocket, Salad, Steak, Yogurt

Prep Time

5 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 120 g couscous
• 250 ml boiling water
• 2 tsp olive oil
• 1 onion
• 2 beef fillet steaks
• 2 large handful salad leaves such as rocket, spinach and water cress.
• 1/2 pack radishes
• 200 g cooked beetroot approx
• 1 small handful mint leaves only
• 2 tbsp balsamic vinegar
• 50 ml greek yogurt
• 1 tbsp capers optional

Keyword Beef, Beetroot, Capers, Couscous, Leaves, Mint, Radish, Rocket, Salad, Steak, Yogurt Prep Time 5 minutes Cook Time 10 minutes Servings people Ingredients 120 g couscous 250 ml boiling water 2 tsp olive oil 1 onion 2 beef fillet steaks 2 large handful salad leaves such as rocket, spinach and water cress. 1/2 pack radishes 200 g cooked beetroot approx 1 small handful mint leaves only 2 tbsp balsamic vinegar 50 ml greek yogurt 1 tbsp capers optional

Instructions

1. Weigh out the couscous in to a large bowl.
2. Boil the kettle and measure out the boiling water, pour over the couscous, cover and leave to one side.
3. Slice the onion in to thin wedges and place in a small frying pan with 1 tsp of the olive oil.
4. Rub the other tsp of the olive oil all over the steaks.
5. Top and tail the radishes before cutting them in to quarters.
6. Slice the cooked beetroots in to thin wedges.
7. Heat a griddle pan to high and once hot, cook the steaks to your preference. I like them medium-rare, so I aim for 3 minutes each side, but adjust my timings slightly depending on size and thickness of steak.
8. Meanwhile, also heat the small frying pan over a high heat and fry the onions, stirring regularly for 5 minutes.
9. Once the steaks are cooked, leave to rest on some kitchen roll for a couple of minutes.
10. To assemble the salad, add the leaves, beetroot, radish and capers to the now cooled couscous.
11. Shred the mint leaves and sprinkle over.
12. Pour in the balsamic vinegar.
13. Spoon over the yogurt and stir everything well, to make sure it is all combined.
14. To serve, divide the salad between two bowls, place a steak on top of each and finish by sprinkling over the fried onions. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.