Lamb and beetroot salad
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Time to make:
40 mins, prep 10 mins, cook 30 mins
$7.98 per serve
(at time of publication)
Full ingredients list:
- 400g baby potatoes
- 3 cups cherry tomatoes
- 450g lean lamb fillet
- 1/2 x 450g can whole baby beetroots, drained, halved
- 3 cups watercress, trimmed
- 6 tablespoons Kraft Italian 100% fat-free dressing
- 50g shaved parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat oven to 200ºC. Line a baking tray with baking paper.Cook potatoes in boiling water for 5 minutes. Drain. Place potatoes on tray and spray with oil. Cook for 20–25 minutes. Add tomatoes in the last 5 minutes of cooking.
Step 2 Meanwhile, spray lamb with oil and season to taste. Sear over high heat in a small frying pan for 8 minutes, or until cooked to your liking. Set aside to rest.
Step 3 In a bowl, combine roasted vegetables, beetroot and watercress. Lightly toss with salad dressing.
Step 4 Slice lamb and add to salad. Sprinkle with shaved parmesan before serving.
Replace the watercress and potatoes with baby spinach and sautéed zucchini. Try tossing through currants or dried cranberries.
About this recipe
First published: December 2010