Skip to main content
Coles

Beetroot and lentil salad with beef

Skip to IngredientsSkip to Method

Whip up this easy dish in just 15 minutes. Served with a simple beetroot and lentil salad, this beef recipe is perfect for those nights when you're short on time.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes, (plus 5 mins resting time)
Sliced steak on a bed of lentils, beetroot, fetta and baby spinach

Ingredients

  • ¼ cup (35g) hazelnuts
  • 4 (about 150g each) Coles Australian Beef Porterhouse Steaks
  • 2 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 2 tbs olive oil
  • 400g can lentils, rinsed, drained
  • 450g can whole baby beetroot, rinsed, drained, halved
  • 120g pkt Coles Salad Baby Leaf Spinach & Rocket
  • 100g marinated fetta, coarsely crumbled
  • 1 tbs red wine vinegar
  • 2 tsp honey

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place the hazelnuts on a baking tray. Bake for 10 mins or until toasted. Set aside to cool slightly. Place in a clean tea towel and rub to remove skins. Coarsely chop.
  2. Step 2

    Meanwhile, combine the beef, garlic, paprika and 1 tsp of the oil in a large bowl. Toss to combine.
  3. Step 3

    Heat a barbecue grill or chargrill on medium-high. Cook the beef for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  4. Step 4

    Combine the lentils, beetroot, spinach and beetroot leaves, fetta and hazelnut in a bowl. Whisk the vinegar, honey and remaining oil in a bowl. Drizzle over the salad and combine. Divide among serving plates. Thickly slice the beef and arrange on top of the salad.

    Beetroot and lentil salad with beef

    Beetroot and lentil salad with beef
    • Serves4
    • Cook time10 minutes
    • Prep time5 minutes, (plus 5 mins resting time)
    Ingredients
    • ¼ cup (35g) hazelnuts
    • 4 (about 150g each) Coles Australian Beef Porterhouse Steaks
    • 2 garlic cloves, crushed
    • 2 tsp smoked paprika
    • 2 tbs olive oil
    • 400g can lentils, rinsed, drained
    • 450g can whole baby beetroot, rinsed, drained, halved
    • 120g pkt Coles Salad Baby Leaf Spinach & Rocket
    • 100g marinated fetta, coarsely crumbled
    • 1 tbs red wine vinegar
    • 2 tsp honey
      Description

      Whip up this easy dish in just 15 minutes. Served with a simple beetroot and lentil salad, this beef recipe is perfect for those nights when you're short on time.

      Method
      1. Step 1

        Preheat oven to 200°C. Place the hazelnuts on a baking tray. Bake for 10 mins or until toasted. Set aside to cool slightly. Place in a clean tea towel and rub to remove skins. Coarsely chop.
      2. Step 2

        Meanwhile, combine the beef, garlic, paprika and 1 tsp of the oil in a large bowl. Toss to combine.
      3. Step 3

        Heat a barbecue grill or chargrill on medium-high. Cook the beef for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
      4. Step 4

        Combine the lentils, beetroot, spinach and beetroot leaves, fetta and hazelnut in a bowl. Whisk the vinegar, honey and remaining oil in a bowl. Drizzle over the salad and combine. Divide among serving plates. Thickly slice the beef and arrange on top of the salad.