Beef, beetroot and potato salad

Serves: 4

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Total Time: 35

Prep Time: 15

Cook Time: 20

• 200 gram(s) bag new potatoes, larger ones halved
• 1 tablespoon(s) olive oil
• 250 gram(s) (9oz) vacuum-packed beetroot, larger ones halved
• 350 gram(s) (12oz) rump steak
• 135 gram(s) bag ready-washed watercress, roughly chopped
• For the dressing:
• 3 tablespoon(s) extra-virgin olive oil
• 1 tablespoon(s) good-quality thick balsamic vinegar
• 1 tablespoon(s) orange juice

Method

1. Preheat oven to gas mark 6/200ºC (190ºC in a fan oven). In a roasting tin, lay out potatoes then, using your hands, coat with oil. Scatter over some sea salt and roast in oven for 15-20 mins till cooked and golden. In another roasting tin, repeat with beetroot and a tiny amount of oil, roasting for about 10 mins.
2. Coat steak with a little oil, then season well. Heat a frying pan till hot, then add steak and cook for 3-4 mins on each side. Leave to rest before slicing.
3. For dressing, mix together ingredients in a bowl and season. In a large serving bowl, arrange watercress, tip over potatoes and beetroot, combine gently then top with steak. Drizzle over dressing and serve.

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