Garlic-Herb Beef & Brown Rice Salad

Name: Garlic-Herb Beef & Brown Rice Salad with Roast Veggies, Yoghurt Dressing & Almonds
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 white turnip; 1 carrot; 1 beetroot; 1 Brown Onion; 1 packet flaked almonds; 1 packet beef strips; 1 sachet Garlic & Herb Seasoning; 1 bag baby spinach leaves; 1 drizzle balsamic vinegar; 1 packet brown rice; 1 packet Greek-Style Yoghurt

with Roast Veggies, Yoghurt Dressing & Almonds

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Regal, elegant and commanding a kingdom of flavours, it’s the brown rice. We bow before the might of this grain; it coats everything and soaks up all the roasted aromas from the veggies. Let’s not forget their wise advisor, garlicky beef strips drizzled in a soothing yoghurt and sprinkled in roasted almonds. We pledge our loyalty to this dish!

This recipe is under 650kcal per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Dietitian Approved

Allergens:

Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

white turnip

carrot

beetroot

Brown Onion

1 packet

flaked almonds

(Contains: Almond; )

1 packet

beef strips

1 sachet

Garlic & Herb Seasoning

1 bag

baby spinach leaves

1 packet

brown rice

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)2328 kJ

Fat16 g

of which saturates5.2 g

Carbohydrate61.3 g

of which sugars20.2 g

Protein43.4 g

Sodium648 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain and return to saucepan.

• Meanwhile, cut white turnip, carrot and beetroot into small chunks. Cut onion into thin wedges. • Place veggies on lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, add flaked almonds to the tray to toast. Allow to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• When the veggies have 10 minutes remaining, combine Greek-style yoghurt with a splash of water in a small bowl. Season with salt and pepper. Set aside.

• In a medium bowl, combine beef strips, garlic & herb seasoning, a pinch of pepper and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• In a large bowl, combine cooked brown rice, roasted veggies, toasted almonds, baby spinach leaves and a drizzle of balsamic vinegar and olive oil. • Toss to combine and season to taste. TIP: Toss everything in the saucepan to save on washing dishes!