4 fresh beetroot bulbs
4 small beef Scotch fillet steaks
2 tsp smoked paprika
2 cups chopped kale leaves
400 g canned brown lentils, drained and rinsed
1 tbsp toasted sesame seeds
Tahini dressing, to serve (see below)
⅔ cup Persian feta
2 tbsp tahini
1 tbsp lemon juice
2 tsp maple syrup
1 clove crushed garlic
1 pinch salt
1 pinch ground black pepper
2 tbsp hot water
- Preheat oven to 200°C (180°C fan forced). Trim beetroot bulbs, reserving ⅓ of leaves. Wrap each bulb in foil and place onto a baking tray. Bake for 1 hr or until tender. Cool, peel and cut into wedges.
- Preheat a barbecue grill or chargrill pan over medium-high heat. Spray steaks with oil and season with paprika. Cook steaks for 3-4 min on each side or until cooked to your liking. Set aside 5 min, then slice.
- Meanwhile, trim beetroot leaves and wash well. Roughly chop and combine with kale, lentils, sesame seeds and Tahini Dressing. Divide among plates and top with beef, beetroot wedges and some feta.
- Whisk together tahini, lemon juice, maple syrup, crushed garlic, and a pinch of salt and pepper. Gradually whisk in hot water.