- 4 small beetroots, trimmed, cut into wedges
- 500g desiree or pontiac potatoes, cut into 2cm cubes
- 6 Jerusalem artichokes, peeled, cut into 2cm pieces
- olive oil cooking spray
- sea salt flakes
- 2 large sirloin steaks (500g)
- salt and pepper, to season
- 1 tsp olive oil
- 150g sugar snap peas
- ½ cup fresh or frozen peas
- ¼ cup pure cream
- 2 tbsp horseradish cream
Hot Beef Salad Method
Preheat oven to 200C. Line a large baking tray with baking paper. Put beetroot, potato and artichoke on tray and spray with oil. Sprinkle with salt. Bake for 30–35 minutes or until tender. (If fresh Jerusalem artichokes aren’t available, add a jar of drained marinated artichokes to baking tray with other vegetables for 10 minutes.)
Meanwhile, heat a frying pan over medium-high heat. Season steaks with salt and pepper on both sides. When pan is hot add oil. Add steaks to pan and cook for 2–3 minutes on each side until medium-rare or to your liking. Transfer to a large plate and cover to keep warm. Thinly slice steaks diagonally.
Put peas in a bowl. Cover with boiling water and stand for 1–2 minutes or until bright green and just tender. Drain.
Combine cream and horseradish cream in a small bowl. Season with salt and pepper.
Combine beetroot, potato, artichoke, steak and peas in a large bowl. Drizzle with horseradish cream and serve.