Ingredients per serve



To Serve

Using KNORR Italian Glaze with Balsamic in this recipe highlights the sweet woodiness of the beetroot perfectly. In addition, being able to use the beetroot leaves allows for less wastage. Sirloin is a great cut to serve with a salad like this, as when served sliced, it portions easily.



  1. Beetroot

    • Scrub beetroot. Place each one on individual pieces of foil, drizzle lightly with a little olive oil, KNORR Italian Glaze with Balsamic, and season. Wrap each beetroot in foil. 
    • Place in a gastronome and bake in a preheated oven at 175 degree Celsius for 45 minutes or until tender. Remove and cool, then peel off the skin and cut into wedges. Set aside.
  2. Steak

    • Bring the steak to room temperature. Coat both sides with a little oil and season with salt. 
    • Heat a grill or pan over high heat until smoking. Cook steaks, turning once, for 6–8 minutes or until done to your liking. Remove and rest.
  3. To Serve

    • Thinly slice the steak. Combine beetroot and spinach leaves. Arrange salad leaves on serving plates with the steak, capsicum, and beetroot wedges. Crumble over goat’s cheese, drizzle with HELLMANN’S Ranch Dressing, and serve with roasted kipfler potatoes.