Beef, Kale & Rice Salad
Created by ImPat on February 26, 2019
- Servings: 4
- Prep Time: 5m
- Cook Time: 15m
- Recipe #31540
Ingredients
- 800 grams beef blade roast (marinated and butterflied beef roast specified)
- 250 grams dry brown rice (long-grain brown rice cups specified)
- 425 gram beets (whole baby beets, canned and drained)
- 300 gram feta cheese (Danish fetta marinated in oil)
- 120 grams kale ( baby kale, bagged)
How to Make
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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.
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Step 2: Meanwhile, heat rice according to packet directions and cool slightly.
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Step 3: Cut baby beets into quarters and drain fetta, reserving 2 tablespoon of the oil.
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Step 4: Combine beef, rice, beetroot, kale, fetta and reserved oil in a large bowl and toss gently until combined.
Nutritional Facts
- 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