Beef, Beetroot & Sweet Potato Salad

Ingredients (Serves 4):

• 5 small (about 600g) beetroot bulbs, roots and stems trimmed

• 2 medium (about 400g each) orange sweet potato, thickly sliced

• 2 red onions, cut into thick rings

• 2 tsp Beerenberg Crushed Garlic

• 2 tsp Beerenberg Extra Virgin Olive Oil

• 600g piece beef fillet

• 1/2 cup reduced-fat natural yoghurt

• 1 tbs fresh lemon juice

• 1 tbs finely shredded fresh mint

• Salt & freshly ground black pepper

• 1/3 cup coarsely chopped fresh continental parsley

Method:

1. Preheat oven to 180C. Wrap each beetroot bulb in foil. Place the sweet potato, onion, garlic and oil in a large bowl and toss to combine.

2. Place the sweet potato mixture and beetroot in a large roasting pan. Bake in preheated oven for 40 minutes or until beetroot is tender. Remove from oven. Set aside for 5 minutes to cool slightly. Wearing rubber gloves to avoid staining your hands, peel beetroot and cut into 1cm-thick slices. Place in a large bowl.

3. Meanwhile, preheat a chargrill on high. Add beef and cook for 4 minutes each side or until brown. Place on a baking tray. Bake in oven for a further 10 minutes or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest.

4. Place the yoghurt, lemon juice and mint in a small bowl and stir to combine. Taste and season with salt and pepper.

5. Cut the beef across the grain into thick slices. Arrange the beetroot, sweet-potato mixture and beef on serving plates. Drizzle with yoghurt dressing and season with salt and pepper. Sprinkle with parsley and serve immediately.