Rare Beef, Beetroot, Goats Cheese & Walnut Salad

Ingredients

Beef scotch fillet

Olive oil

Baby beetroot, trimmed

Mixed baby salad leaves

Chopped walnuts, toasted

Goat’s cheese, crumbled

White balsamic vinegar

McCain Sweet Potato Wedges or Sweet Potato 10mm Straight Cut

Method

Preheat oven to 180C/160C fan-forced. Place beef in a roasting pan. Drizzle with 2 teaspoons oil and rub to coat. Wash beetroot & pat dry. Arrange beetroot around beef. Drizzle with 2 teaspoons oil. Season beef and beetroot with salt and pepper.

Roast for 35 to 45 minutes. Allow to cool completely. Peel and halve each beetroot.

Deep fry McCain Sweet Potato Wedge Ridge Cut at 175°C for 2 ½ minutes. Shake to remove excess oil. When using smaller amounts reduce cooking time.

Thinly slice beef. Arrange the salad leaves on a platter. Top with beef, beetroot, walnuts and goat’s cheese. Drizzle with vinegar and remaining oil. Serve with the McCain Sweet Potato Wedge Ridge Cut. Season with salt and pepper.

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