GuestRecipe

Hey ya'll, so a good friend of mine reccommended I introduced guest recpies into LoveBites to incorporate friends and relatives gourmet treats and to add a different flavour into LoveBites.  (Also so I also don't run out of my own recipes to post!) Good idea I say. So to all you amateur chefs out there just like moi, send me a recipe of your gusto gourmet and you may see it on LoveBites!
 
To introduce this idea is none other than the lady herself Ms Georgina Cottle, with this delictable healthy salad:

   

Warm Beef and Beetroot Salad

 with roast potatoes, and feta with mustard dressing.

 

This easy and versatile salad is a hit all year round. The ingredients compliment each other delightfully, and it wouldn't be the same without the delicious mustard dressing. This recipe serves 2 and needs about 15 mins prep time and 30 mins cooking.

Ingredients

8 Desiree Potatoes (they don't have to be desiree, but in my opinion they are the best for roasting)

1 small can of whole beetroot

1 medium red onion cut into wedges

75 g Green Beans, trimmed

50 g Rocket

50 g Baby Spinach

150 g Beef, Rump Steak, in one piece

50 g Feta

1 teaspoon Mustard, wholegrain,

1 teaspoon Lemon Juice

1 teaspoon Salt

1 teaspoon black pepper

3 teaspoons olive oil

Instructions

1. Preheat oven to Gas Mark 6/200 degrees celcius. Put the potatoes and onion into a roasting pan and drizzle with a teaspoon of olive oil. Roast for about 30 mins or until tender.

2. Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes; drain well and rinse with cold water to cool quickly.

3. Share the rocket and baby spinach between 2 serving plates and top with the green beans

4. Heat a char-grill pan or non-stick frying pan. Cover both sides of the steak with olive oil, then cook on both sides for 3-4 minutes to give you a rare steak (or cook according to your liking). Remove and cover with foil. Let it rest for 5 minutes.

5. Make the dressing by whisking together the mustard, lemon juice and 1 teaspoon of olive oil with the salt and pepper.

6. Share the roast potatoes, onions, beetroot and feta between the salads. Slice the steak and arrange on top, then drizzle with the dressing.