For a lighter meal try this warm beetroot, carrot and ricotta salad topped with Moroccan beef.
- Preheat oven to 200C. Combine orange zest, orange juice, honey and oil in a small jug. Season. Place beetroot on a baking tray. Drizzle with 1/3 of the orange mixture. Place carrot and ricotta on a separate baking tray. Drizzle with 1/2 the remaining orange mixture. Reserve the remaining mixture. Cook beetroot for 1 hour, adding carrot and ricotta after 15 mins, or until vegetables are tender.
- Meanwhile, brush steaks with extra oil and rub with Moroccan seasoning to coat. Heat a barbecue grill or chargrill to medium-high heat. Cook steaks for 3 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest. Thickly slice across the grain.
- Arrange the rocket, beetroot, carrot, ricotta and steak on serving plates. Drizzle with reserved orange mixture to serve.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set