Warm beetroot, carrot and ricotta salad with Moroccan beef

Cooking Salads Warm beetroot, carrot and ricotta salad with Moroccan beef

For a lighter meal try this warm beetroot, carrot and ricotta salad topped with Moroccan beef.

Lables: Egg free Fish free Gluten free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. 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.
  2. 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.
  3. Arrange the rocket, beetroot, carrot, ricotta and steak on serving plates. Drizzle with reserved orange mixture to serve.
  4.  

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2 oranges, zested, juiced
2 tbsp honey
2 tbsp olive oil
1 bunch beetroot, trimmed, peeled, cut into wedges
12 baby carrots, peeled, halved
250g fresh ricotta
4 x 200g Coles Australian Beef Porterhouse Steaks
2 tsp olive oil, extra
1 tbsp Moroccan seasoning
120g pkt Coles Australian Baby Rocket Leaves

Adv

Autors
Preparation time
20
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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