Beef, Kale & Rice Salad

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (473 g)
  • Calories 930.7
  • Total Fat - 63.2 g
  • Saturated Fat - 25.8 g
  • Cholesterol - 184 mg
  • Sodium - 1111.2 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 3.9 g
  • Sugars - 8.9 g
  • Protein - 59.2 g
  • Calcium - 769.4 mg
  • Iron - 5.8 mg
  • Vitamin C - 40.9 mg
  • Thiamin - 0.4 mg

Step 1

Heat a lightly oiled frying pan over a medium to high heat and add beef and cook for about 7 minutes on each side, for medium or until cooked to your liking and then cover, loosely with foil, for 5 minutes and then thinly slice.

Step 2

Meanwhile, heat rice according to packet directions and cool slightly.

Step 3

Cut baby beets into quarters and drain fetta, reserving 2 tablespoon of the oil.

Step 4

Combine beef, rice, beetroot, kale, fetta and reserved oil in a large bowl and toss gently until combined.

Tips & Variations


No special items needed.

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