Beetroot and Beef Salad

GF, DF + RSF - serves 4

Ingredients:

• 650g rump steak

• Olive Oil

• Salt and pepper

• 2 large beetroot

• 1 cucumber

• 4 radishes

• 1 big bunch of lettuce

Lemon and dill dressing:

• 1/4 almond milk

• 1/4 cup dill

• 2 tbsp lemon juice

• 1 tsp whole grain mustard

• Pinch of black pepper

• 3 tbsp coconut yoghurt (can use greek)

Method:

1. Preheat your oven to 190 degrees C and line a baking tray with paper

2. Peel and dice your beetroot into 2 x 3cm chunks. Place on the baking tray, drizzle with olive oil and sprinkle with sea salt. Bake for 30-35 minutes.

3. While this cooks slice your beef, disregarding any fatty bits. Season well with salt and pepper.

4. To a hot frypan add a tbsp olive oil and add your beef, you want it to sizzle. Turn the heat down and continue to cook until beef is browned and cooked through. Once done take of heat and let it rest.

5. While this rest wash and chop your lettuce and place in a large bowl.

6. Thinly slice the radish and dice your cucumber and add the the same bowl.

7. To make the dressing add all ingredients into a blender and blitz. Set aside.

8. Now your beetroot should be done. Remove and let cool slightly.

9. Add the beef and beetroot to the bowl and mix well. Drizzle in some of the beautiful dressing and serve immediately.