Name: Beef, beetroot and witlof salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram piece beef eye fillet; 1/4 cup olive oil; 1 tablespoon wholegrain mustard; 2 piece trimmed white witlof; 3/4 cup roasted pecans; 450 gram can baby beetroot, drained, rinsed; 120 gram crumbled soft goat's cheese; Mustard dressing; 1/4 cup olive oil; 1 tablespoon wholegrain mustard

Ingredients

600 gram piece beef eye fillet

1/4 cup olive oil

1 tablespoon wholegrain mustard

2 piece trimmed white witlof

3/4 cup roasted pecans

450 gram can baby beetroot, drained, rinsed

120 gram crumbled soft goat's cheese

Mustard dressing

1/4 cup olive oil

1 tablespoon wholegrain mustard

Method

Beef, beetroot and witlof salad

1.On a heated oiled grill plate (or grill or barbecue), cook eye fillet over medium heat, turning, until cooked as desired. Remove from heat, cover; rest 10 minutes.

2.Cut beef into 1cm-thick slices. In a large bowl, place sliced beef with leaves of witlof, roasted pecans and beetroot; toss gently to combine.

3.Serve topped with crumbled goat’s cheese and drizzled with mustard dressing.

Mustard dressing

4.In a small jug, mix all ingredients.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Beef, beetroot and witlof salad

Mustard dressing

Related stories