Beef, Kale & Rice Salad
Recipe: #31540
February 26, 2019
Categories: Salads, Main Dish Salad, Roast Beef, Blade Roast, Cheese, Feta, Rice, Brown Rice, 5-Minute Prep, Picnic, Potluck, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.