Roasted Beetroot, Carrot and Freekeh Salad with a Pistachio Vinaigrette

This Week

9 Dec - 15 Dec

Roasted Beetroot, Carrot and Freekeh Salad with a Pistachio Vinaigrette

Roasted beetroot, rocket and feta is a much-loved combo but we’ve taken it up a notch with a delicious pistachio vinaigrette served alongside garlic, herby butter steak.

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Meal Prep Guide

Cook ½ cup of freekeh as per packet instructions (Allow to cool and then store in an airtight container in the fridge).

Make the pistachio vinaigrette (Store the vinaigrette in the fridge).

Ingredients:

¼ cup olive oil
¼ cup pistachios (roughly chopped)
2 Tbsp white wine vinegar
1 lemon (juice and zest)
1 garlic clove (crushed)
2 tsp honey or maple syrup
Salt and pepper

Method:

Combine all ingredients except the pistachios in a glass jar and shake well to combine. Roughly chop the pistachios and store in a separate container, ready to add to the salad before serving.

Tips

‍Tips

Make sure to bring your steak to room temperature before cooking this ensures even cooking of your steak so the outside doesn’t burn before the inside is cooked through.
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Make sure you let the steak rest for at least 10 minutes before slicing, this stops the juices from running and instead the steak can retain these juices and your steak will be nice and tender.

Shortcuts

Vegetables

This salad works well with any roasted root vegetables.

Swap rocket for baby spinach or watercress.

Protein

You can serve this salad alongside any protein of your choice, perfect with our Blackened Salmon, Honey Mustard Chicken Skewers or Lemon Oregano Roasted Chicken Thighs

Other

You can swap out the pistachios for roasted almonds or walnuts.

Ingredients

Salad

4 medium-sized beetroots (cut into bite-sized pieces)
4 medium-sized carrots (cut into bite-sized pieces)
1 red onion (cut into wedges)
2-3 Tbsp olive oil
½ cup of freekeh
75g feta cheese
½ bag of rocket (60g)
¼ cup of mint (roughly torn)

Pistachio vinaigrette

¼ cup olive oil
¼ cup pistachios (roughly chopped)
2 Tbsp white wine vinegar
1 lemon (zest and juice)
1 garlic clove (crushed)
2 tsp honey or maple syrup
Salt and pepper

Garlic, herb butter steak

500-600g steak (we used scotch fillet)
25g butter
Olive oil
4 sprigs of thyme or rosemary
3 garlic cloves (lightly ‘smashed’)
Salt and pepper

Method

Preheat the oven to 200 degrees fan bake. Remove the steak from the fridge to allow it to come to room temperature
Add the chopped beetroot to a baking tray and drizzle over some olive oil. On a separate tray add the chopped carrot and red onion, drizzle over olive oil and season both trays with salt and pepper.

Pop in the oven to roast for 30-40 minutes until the vegetables are golden brown and cooked through.
In the meantime, cook the freekeh as per packet instructions.
To make the dressing, simply combine all ingredients in a jar and shake well to combine.
To cook the steak heat a medium fry-pan over high heat until it’s super hot. You can test that it’s hot by adding a tiny splash of water to the pan, if it is hot the water will sizzle and evaporate straight away.
Rub a little olive oil and salt and pepper over the steak and add to the pan. Cook for 2-3 minutes on each side depending on the size of the fillets so it can get a nice crust.
Add the butter, garlic and herbs to the pan (the butter will splatter, but we promise it’s worth it). Bast the butter over the steak for another couple of minutes until it’s cooked to your liking.
Remove from the pan and let rest for 7-10 minutes.

Once everything is ready you can assemble the salad. Add the rocket to a large platter or serving bowl with the freekeh and mint. Toss well, to make sure everything is dressed. Top with the roasted onion, carrot and beetroot and sprinkle over the feta.
Serve the salad alongside the steak.