Beef and beetroot are perfect partners in this tasty spring salad.


  • 2 x 300g Australian beef fillet steaks
  • 4 salad onions, trimmed, halved lengthways
  • Olive oil spray
  • 100g baby spinach
  • 400g can lentils, rinsed, drained
  • 2 celery sticks, sliced
  • 250g packet ready to eat beetroot, cut into wedges
  • 2 tablespoons horseradish cream
  • 2 tablespoons light sour cream
  • 1 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 2 teaspoon chives, finely chopped
  • Sourdough bread, to serve


  1. Spray beef and onion with oil. Season. Heat a large frying pan over medium-high heat. Cook beef and onion for 3 mins each side or until beef is cooked to your liking and onion is golden. Cover with foil and set aside for 5 mins to rest. Thinly slice beef.
  2. Combine spinach, lentils, celery and beetroot on a serving platter. Top with beef and onions.
  3. Whisk horseradish cream, sour cream, vinegar, honey and chives in a small jug. Season. Drizzle salad with dressing. Serve with bread.