The Perfect Winter Salad

This Beef, Beetroot and Sweet Potato salad is perfect for any season.

Beef, Beetroot and Sweet Potato Salad

Serves 4


1 tbsp extra virgin olive oil
1 large sweet potato peeled and chopped into cubes
2 medium beetroots, peeled and chopped into cubes
⅓ cup quinoa
100g Danish feta, crumbled
1 avocado, diced
1 red capsicum, sliced
200g green beans, sliced
100g baby spinach
800g rump, sliced


1. Preheat oven to 200oC.

2. Place beetroot and sweet potato onto two separate baking trays and toss each with ½ tbsp olive oil. Place in the oven and cook beetroot for 25 minutes and sweet potato for 20 minutes.

3. Rinse quinoa. Combine quinoa with 1 cup of water and place in a pot. Bring to boil before reducing the heat to very low and placing on a lid. Cook for 15 minutes or until all the water has been absorbed.

4. Toss beef strips in remaining olive oil. Heat a fry pan over medium-high heat and add the beef to the pan. Cook for 3 minutes on each side or until cooked through.

5. Mix quinoa, fetta, avocado, capsicum, sweet potato, beetroot, beans, baby spinach and beef in a bowl.

Per serve: 2910kJ (693cal); Protein 61g; Total Fat 38g; Saturated Fat 13g; Carbs 23g; Sugars 8g; Fibre 7g; Sodium 430mg