Beef rump steak served with roast beetroot rounds, orange, lentils and feta. Dressed with a sweet, wholegrain mustard vinaigrette.
Serves 4 - 30 mins
Ingredients:
- 150g puy lentils
- 4 beetroots
- 1 shallot
- 600g beef rump steaks
- 1 orange
- 2 celery sticks
- 120g baby kale or rocket
- 180g feta cheese
From your pantry:
oil, salt, pepper, honey, wholegrain mustard, red wine vinegar
oil, salt, pepper, honey, wholegrain mustard, red wine vinegar
This recipe is gluten-free. To make this recipe Vegetarian/Vegan use large portobello mushrooms instead of beef steaks and substitute feta cheese for nut feta cheese.
Method:
![](https://www.dinnertwist.com.au/img/Blog133282245544102878.jpg)
1. Set oven to 220ÂșC. Place lentils in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender but still firm. Drain and rinse.
![](https://www.dinnertwist.com.au/img/Blog1048544962567850224.jpg)
2. Scrub and slice beetroots into rounds. Toss on lined oven tray with 1 tbsp oil, salt and pepper. Roast for 20 minutes, or until tender.
![](https://www.dinnertwist.com.au/img/Blog4612587291558925989.jpg)
3. Peel and slice shallot. Combine in a bowl with 2 tbsp vinegar, 1 tbsp honey and pinch of salt. Set aside.
![](https://www.dinnertwist.com.au/img/Blog107329737339873925.jpg)
4. Heat a frypan over high heat. Rub steaks with orange zest and 1 tbsp oil,. Season with salt and pepper. Cook for 3-4 minutes on each side, or until cooked to your liking.
![](https://www.dinnertwist.com.au/img/Blog20899349141422045290.jpg)
5. Use your hands to squeeze vinegar from shallot. Whisk reserved vinegar with 2 tbsp olive oil and 1 tbsp mustard to make the dressing. Peel and slice orange, slice celery. Toss with lentils, beetroot, shallot, kale and half the dressing.
![](https://www.dinnertwist.com.au/img/Blog18752239091897246253.jpg)
6. Divide salad between plates, crumble over feta. Slice beef and place on top. Drizzle with remaining mustard dressing to serve.
![](https://www.dinnertwist.com.au/img/Blog133282245544102878.jpg)
1. Set oven to 220ÂșC. Place lentils in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender but still firm. Drain and rinse.
![](https://www.dinnertwist.com.au/img/Blog1048544962567850224.jpg)
2. Scrub and slice beetroots into rounds. Toss on lined oven tray with 1 tbsp oil, salt and pepper. Roast for 20 minutes, or until tender.
![](https://www.dinnertwist.com.au/img/Blog4612587291558925989.jpg)
3. Peel and slice shallot. Combine in a bowl with 2 tbsp vinegar, 1 tbsp honey and pinch of salt. Set aside.
![](https://www.dinnertwist.com.au/img/Blog107329737339873925.jpg)
4. Heat a frypan over high heat. Rub steaks with orange zest and 1 tbsp oil,. Season with salt and pepper. Cook for 3-4 minutes on each side, or until cooked to your liking.
![](https://www.dinnertwist.com.au/img/Blog20899349141422045290.jpg)
5. Use your hands to squeeze vinegar from shallot. Whisk reserved vinegar with 2 tbsp olive oil and 1 tbsp mustard to make the dressing. Peel and slice orange, slice celery. Toss with lentils, beetroot, shallot, kale and half the dressing.
![](https://www.dinnertwist.com.au/img/Blog18752239091897246253.jpg)
6. Divide salad between plates, crumble over feta. Slice beef and place on top. Drizzle with remaining mustard dressing to serve.
![](https://www.dinnertwist.com.au/img/Blog17708936672091977050.jpg)