Fast Recipes

Roast beef, beetroot and wasabi green salad with buttermilk dressing

Australian Gourmet Traveller recipe for roast beef, beetroot and wasabi green salad with buttermilk dressing.

By Alice Storey
  • Serves 4
  • 30 mins cooking
Roast beef, beetroot and wasabi green salad with buttermilk dressing
Roast beef, beetroot and wasabi green salad with buttermilk dressing

Ingredients

  • 2 tbsp olive oil
  • 2 pieces beef fillet (about 500gm), at room temperature
  • 200 gm baby green beans, trimmed
  • 2 yellow baby beetroot (see note), peeled and thinly shaved on a mandolin
  • 4 baby beetroot, peeled and thinly shaved on a mandolin
  • 4 cups (loosely packed) wasabi leaves (see note)
  • 1 cup (loosely packed) flat-leaf parsley, coarsely torn
Buttermilk dressing
  • 125 ml buttermilk (½ cup)
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • ½ garlic clove, finely grated
  • 2 tbsp extra-virgin olive oil

Method

Main
  • 1
    Preheat oven to 200C. Heat oil in a large frying pan over high heat. Season beef and cook, turning occasionally, until golden (3-4 minutes). Transfer to an oven tray and roast until medium-rare (8-10 minutes), then set aside to rest (5 minutes). Cut across the grain into thick slices and set aside.
  • 2
    Blanch beans in boiling salted water until bright green (1-2 minutes). Drain and refresh, then combine in a bowl with beetroot, wasabi leaves and parsley.
  • 3
    For buttermilk dressing, whisk buttermilk, lemon juice, mustard, garlic and oil in a small bowl to combine, then season to taste.
  • 4
    Drizzle dressing over salad, add beef, toss lightly to combine and serve.

Notes

If baby yellow beetroot are unavailable, substitute regular baby beetroot. Wasabi leaves have a slightly peppery bite similar to horseradish and are available from select delicatessens. If they’re unavailable, substitute baby rocket.
This recipe is from the December 2011 issue of
.

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  • Author: Alice Storey