Filled with tasty horseradish beef and veggies, this winter salad makes for a deliciously fresh meal your friends and family are sure to love.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
500g Coles Australian Beef Rump Steak
1 tbs horseradish cream
2 tsp wholegrain mustard
2 bunches Dutch carrots, ends trimmed
1 cauliflower, cut into small florets
400g pkt brussels sprouts, halved
2 tbs olive oil
1 red onion, cut into wedges
2 tbs white wine vinegar
2 tsp honey
120g Coles Brand Australian Baby Rocket
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
Step 1
Preheat oven to 200°C. Combine the beef, half the horseradish and half the mustard in a shallow container. Place in the fridge for 15 mins to develop the flavours.
Step 2
Meanwhile, place carrots, cauliflower and brussels sprout in a single layer on a large baking tray. Drizzle with 2 tsp of the oil. Season. Roast for 15 mins. Turn and add the onion. Roast for 10 mins or until golden brown and tender.
Step 3
While the onion is roasting, heat a barbecue grill or chargrill on high. Season the beef. Cook for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 4
Whisk the vinegar, honey and remaining horseradish, mustard and oil in a small bowl. Season.
Step 5
Place the vegetables and rocket in a large bowl. Drizzle with the vinegar dressing and toss to combine. Add the beef to the rocket mixture and toss to combine. Divide among serving plates and serve immediately.
Filled with tasty horseradish beef and veggies, this winter salad makes for a deliciously fresh meal your friends and family are sure to love.
Method
Step 1
Preheat oven to 200°C. Combine the beef, half the horseradish and half the mustard in a shallow container. Place in the fridge for 15 mins to develop the flavours.
Step 2
Meanwhile, place carrots, cauliflower and brussels sprout in a single layer on a large baking tray. Drizzle with 2 tsp of the oil. Season. Roast for 15 mins. Turn and add the onion. Roast for 10 mins or until golden brown and tender.
Step 3
While the onion is roasting, heat a barbecue grill or chargrill on high. Season the beef. Cook for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 4
Whisk the vinegar, honey and remaining horseradish, mustard and oil in a small bowl. Season.
Step 5
Place the vegetables and rocket in a large bowl. Drizzle with the vinegar dressing and toss to combine. Add the beef to the rocket mixture and toss to combine. Divide among serving plates and serve immediately.
