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Steak, beetroot, horseradish & warm lentil salad

Steak, beetroot, horseradish & warm lentil salad served on a plate

Steak, beetroot, horseradish & warm lentil salad

Name: Steak, beetroot, horseradish & warm lentil salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp hot horseradish sauce; 2 tbsp Greek yogurt; ½ tsp honey; 1 lemon juiced; 200g fillet steak; 1½ tbsp cold pressed rapeseed oil; 2 garlic cloves; 200g frozen peas; 250g pouch pre-cooked puy lentils; 120g runner beans sliced; 200g pre-cooked beetroot cut into wedges; ½ small pack dill chopped; two handfuls rocket

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.8 out of 5.17 ratingsRate

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Get four of your 5-a-day in one meal from this steak, beetroot and lentil salad. As well as being super-nutritious, it only takes 20 minutes to make

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp hot horseradish sauce
2 tbsp Greek yogurt
½ tsp honey
1 lemon

juiced
200g fillet steak
1½ tbsp cold pressed rapeseed oil
2 garlic cloves
200g frozen peas
250g pouch pre-cooked puy lentils
120g runner beans

sliced
200g pre-cooked beetroot

cut into wedges
½ small pack dill

chopped
two handfuls rocket

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Nutrition: Per serving

kcal496

low
fat13g
saturates4g
carbs44g
sugars20g
fibre16g
protein42g
salt1.6g

Method

step 1

Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.
step 2

Season the steak on all sides with a little salt and black pepper. Heat 1 tbsp oil in a non-stick frying pan. Add the steak and cook to your liking, 2-3 mins on each side for medium rare. Set aside to rest.
step 3

Put the pan back on the heat, add the remaining oil, lightly crush in the garlic, then tip in the peas, lentils, beans and beetroot. Cook for a few mins, stirring, until the peas and beetroot are warmed through. Remove from the heat, then stir through the remaining lemon juice, dill and rocket.
step 4

Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.

Recipe from Good Food magazine, October 2018

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A star rating of 4.8 out of 5.17 ratings

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