Name: Open beetroot steak sandwiches
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: 3 large beetroot, trimmed, washed and dried; olive oil cooking spray; 1 1/2 tablespoon wholegrain mustard; 1/2 cup fruit chutney; 1 clove garlic, crushed; 4 100 g beef minute steaks; 2 falcones turkish bread rolls split, toasted; 60 gram baby rocket leaves; 1 large tomato, sliced

Open beetroot steak sandwiches

Serves 4

Prep

25M

Cook

Total

1H 25M

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Ingredients

3 large beetroot, trimmed, washed and dried

olive oil cooking spray

1 1/2 tablespoon wholegrain mustard

1/2 cup fruit chutney

1 clove garlic, crushed

4 100 g beef minute steaks

2 falcones turkish bread rolls split, toasted

60 gram baby rocket leaves

1 large tomato, sliced

Method

1.Preheat oven to 180°C/160°C fan forced. Spray beetroot with oil. Wrap each beetroot in foil. Place on a baking tray. Roast for 1 hour or until tender. Cool. Peel, then slice thickly.

2.Meanwhile, combine mustard, chutney, garlic, salt and pepper in a small bowl.

3.Heat a large frying pan over moderately high heat. Spray steaks with oil; season with salt and pepper. Cook steaks tor 1 minute each side. Transfer steaks to a heatproof plate. Cover with foil; let rest for 5 minutes.

4.Place rolls on plates; top each halt with rocket, tomato, steak, beetroot and mustard chutney. Serve at once.

Try flattened chicken thigh fillets instead of beef; cooking time will vary.
Note

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