🥗 Beetroot-Apple Salad with Steak Strips

Name: Beetroot-Apple Salad with Steak Strips
Total time: 30 min
Yield: 4 servings
Ingredients: Apples, red 2 pcs.; Beetroot in a jar, slices 500 g; Beef rump steaks 600 g; Chives, fresh 20 g; Vinegar 2 tbsp; Oil 2 tbsp; Honey 1 tbsp; Horseradish 1 tbsp; Salt pinch; Pepper, black ground pinch

455 kcal · 30 min · 4 servings

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Ingredients

Apples, red 2 pcs.
Beetroot in a jar, slices 500 g
Beef rump steaks 600 g
Chives, fresh 20 g
Vinegar 2 tbsp
Oil 2 tbsp
Honey 1 tbsp
Horseradish 1 tbsp
Salt pinch
Pepper, black ground pinch

Instructions

1. Peel the apples, quarter them, core them, and cut into approx. 1 cm cubes. Also dice the beetroot into equally large pieces. Mix both in a bowl. Rinse the rump steaks, pat dry with a kitchen towel, cut into 1–2 cm wide strips, and season.
2. Wash the chives, pat dry, and cut into fine rings. For the dressing, in a bowl, whisk together vinegar with 1 tbsp oil, honey, horseradish, chives, salt, and pepper well.
3. Heat the remaining oil in a pan over high heat, fry the steak strips all around for 3–4 minutes, and season with salt and pepper. Then remove from the pan, wrap in aluminum foil, and let rest for approx. 5 minutes.
4. Toss the beetroot-apple salad with the dressing, arrange the steak strips on top, and serve. Enjoy your meal!

Nutrition per serving

kcal: 455
Protein: 30 g · Fett/Fat: 27 g · Carbs: 20 g