Beef and vegetable flavour-packed salad


We've officially hit the hot weather - and I'm not sure about you guys but a nice big salad is always the favourite in our household on a hot night. 

I'm not talking any boring salad either, I'm not a fan of a few salad leaves tossed with some cucumber and tomatoes with some meat, BORING! I like to get creative and use a whole bunch of flavours and textures to make it both filling and satisfying. We all know when you eat a boring dinner or lunch that isn't satisfying you instantly start thinking about naughty dessert. 

I whipped up this delish creation this week and it was so yummy we had it a couple of times! Also both times I wasn't raiding the cupboard afterwards looking for something sweet. 

The best part; it's cheap, easy to make and takes next to no time (the longest part was roasting up the sweet potatoes but an easy fix to roast in advance and keep in the fridge to throw together when you get home from work). 

Print this beauty and keep in the recipe file for an easy nutritious summer lunch/dinner:

Beef and vegetable flavour-packed salad 

Serves 2-4


1 tablespoon olive/coconut oil 

2 good quality beef steaks (I bought scotch fillets)

1 small sweet potato

Can baby beets, sliced in half 

Bag spinach leaves, washed 

Cherry tomatoes, sliced in half 

Cucumber, diced 

Red capsicum, cut into strips 

Handful nuts (I like almonds or pecans, lightly roasted in the oven when baking the sweet potato)

Handful dried berries (I like Cranberries or Inca berries)


Olive oil

Dijon mustard

Flax seed oil



It's all pretty self explanatory here so not much of a method.  The biggest thing to prepare is the sweet potato and I like to do this in advance so its all ready to go in the fridge to make it up fresh. 

Pop all salad ingredients on individual plates/bowls (spinach, cucumber, capsicum, beetroot, sweet potato, nuts and berries).

Heat the oil in a frying pan and cook steak to your liking. Allow to sit before slicing up into bite sized pieces. Top salad with beef pieces.

For the dressing you'll notice I haven't put quantities down, thats because I play round with it each time. In a small bowl start with a good drizzling of olive oil and add a couple of teaspoons of the mustard. Then add the flax oil (if using) and season with pepper. Mix well. Drizzle over salad.


Hayley @ fitbitch 

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