Ingredients
- Ingredients:
- • 2 pcs beef tenderloin (approx. 150–200 g each)
- • 2–3 handfuls fresh spinach
- • 1 small sweet potato, diced
- • 1 beetroot, cut into wedges
- • 1 small red onion, sliced
- • A handful of walnuts (or pecans)
- • 50 g feta or chèvre
- • Olive oil, salt and pepper
- Dressing:
- • 2 tbsp olive oil
- • 1 tbsp balsamic vinegar
- • 1 tsp Dijon mustard
- • 1 tsp honey
- • Salt and pepper
Instructions
- Roast the vegetables: Preheat the oven to 220°C. Toss the sweet potato, beetroot, and red onion with a little oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
- Cook the meat: Season the beef tenderloins with salt and pepper. Sear for 2–3 minutes on each side in a hot pan with butter/oil. Let rest for 5–10 minutes before slicing.
- Toast the nuts: Lightly toast the walnuts in a dry pan.
- Make the dressing: Whisk together all ingredients.
- Assembly: Place spinach on the bottom, top with roasted vegetables, sliced beef, nuts, and cheese. Drizzle with dressing just before serving.