Monday, April 11, 2011
Scotch Fillet with Roast Beetroot, Rocket and Goats Cheese Salad
I made this Scotch Fillet with Roast Beetroot, Rocket and Goats Cheese Salad for lunch on Sunday and it's really quick and easy. Simply wash and halve a bunch of Beetroots and roast with the skin on at 200°C, until a fork is easily inserted (approximately 45 minutes to an hour). When they are done, remove them from the oven, discard the skin, slice and leave to cool. While these cool, cook your scotch fillet (I made mine rare and once you have finished cooking, rest the steak before slicing) and prepare your salad. Wash and dry your salad and drizzle on some dressing (I used 2/3 oil and 1/3 white balsamic). You are now ready to assemble - place the salad leaves in a bowl, scatter the beetroot, sliced beef and top with lovely moreish crumbs of creamy goats cheese. Ta da! A filling warm salad!