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natalientyler

Lamb and Beetroot Salad

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A quick summer favourite of mine, can be served as a side, or be a meal in itself.

Ingredients

  • Marinade
  • 1/3 cup soy sauce
  • T spoon freshly grated ginger
  • 1/2 bunch finely chopped mint
  • 1/2 bunch finely chopped coriander
  • 2 table spoon honey
  • 1/4 cup olive oil
  • 500g lamb fillet or rump steak - sliced
  • 150g baby spinach leaves - washed
  • 1 bunch baby beetroot - cooked
  • 1/2 bunch roughly chopped mint
  • 1/2 bunch roughly chopped coriander
  • Dressing
  • 2 table spoon soy sauce
  • 1 table spoon honey
  • Olive oil
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Method

  1. Marinade
  2. Combine, soy sauce, grated ginger, chopped mint and coriander, honey and olive oil in a large mixing bowl.
  3. Thinly Slice lamb and add to marinate, stir to make sure meat is covered with marinate, cover and refrigerate for Min 1 hour.
  4. Boil baby beetroot till tender, cool, peel and quarter
  5. In a hot pan, quickly brown lamb.
  6. Dressing
  7. Combine all ingenious
  8. Combine spinach leaves, mint, coriander, beetroot and lamb in bowl, drizzle over dressing and serve.
No Rating

Notes & Tips

To have as a meal for four, double ingredients. Best served warm or room temperature

Recipe Rating

3
Preparation Time: 1H
Cooking Time: 30M

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