Warm beetroot, carrot and ricotta salad with Moroccan beef

Recipes / Salads

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

Recipe «Warm beetroot, carrot and ricotta salad with Moroccan beef» presented in category Recipes / Salads, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.