[ingredients title=”Ingredients”]

      • 500g of mixed baby beetroots (Chioggia, red, yellow)
      • 250g of baby carrots (purple, orange, white)
      • 1 tablespoon of Apple Cider Vinegar
      • 1 tablespoon of honey
      • 1 tablespoon of olive oil
      • 500g of beef ribeye loin
      • salt and pepper
      • 1 tablespoon of toasted cumin seeds

      Brazil nut dressing

      • 1 tablespoon of apple cider vinegar
      • ½ garlic clove
      • small thumb of ginger
      • 1 cup of Brazil nuts (soaked in 1 cup of boiling water for 20 min)
      • 1 tablespoon of olive oil
      • salt and pepper
      • juice of half a lemon


      [directions title=”Directions”]

      Preheat the oven to 200c

      1. Take out your eye fillet and bring to room temperature, season a plate with salt and pepper, and roll the eye fillet around the plate coating generously, set aside.
      2. Wash your beetroots and carrots and place in a bowl with the ACV, honey, and the olive oil and toss, season with salt and pepper and place in a baking tray lined with baking foil, cover with the foil and bake in the oven for 25 min.
      3. While the veggies are cooking make your dressing, using a blender or food processor blitz together the garlic and ginger for 30 sec, drain the brazil nuts and reserve the water, add the brazil nuts and the rest of the ingredients, half the reserved water to the blender and whizz until combined, adding the rest of the water till you get the required consistency you want, taste and season with salt and pepper.
      4. After your roasted veggies have had 25min, uncover the foil and return for another 20min or until golden.
      5. Take a cast iron skillet or oven proof frying pan and on the stove heat until smoking, add a tablespoon of ghee or oil and sear the eye fillet, making sure to get that deep brown colour, then place in the oven for the remaining 15 min of the beetroot.
      6. Take another pan and with a drizzle of olive oil, fry the halloumi for 2 min each side until the outside is golden and crispy, remove and cool, then slice.
      7. Once the beef and beetroot are ready, take out and rest the beef while you prepare the salad leaves. In a bowl place the Russian kale and toss with a tablespoon of olive oil, (massage the leaves in the oil for a minute) then add the rocket leaves, half the cumin seeds, and carefully toss in the beetroot and carrots with the leaves, take your eye fillet and slice thinly, it should be red in the centre and melt in mouth, toss this through the salad, add the halloumi, sprinkle with more cumin seeds and serve with lashings of the brazil nut dressing.[/directions]

      […] salad recipe is available here http://www.theexplorationoffood.com/2017/07/09/root-vegetable-salad […]