Honey-Glazed Beef Rump & Roast Root Veggie Salad
with Zesty Aioli & Pumpkin Seeds
Bring dinner back to its roots (pun intended) by roasting root veggies to unlock that crisp earthy flavour. If you want to branch out, then we suggest glazing beef rump in a sweet honey drizzle. It’s a pairing that brings a taste of home cooking to this meal that we simply love.
Unfortunately, this week's green beans were in short supply, so we've replaced them with silverbeet. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
beetroot
1
carrot
2
potato
1 packet
Pumpkin Seeds (Pepitas)
½
lemon
2 clove
garlic
1 bag
Silverbeet
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
Beef Rump
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • When the veggies have 5 minutes cook time remaining, remove the tray from the oven, sprinkle over pumpkin seeds and roast until toasted.
• While the veggies are roasting, zest lemon to get a pinch, then slice into wedges. Finely chop garlic. De-stem and roughly chop silverbeet. • In a small bowl, combine garlic aioli and lemon zest. Season with salt and pepper. Set aside.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef and turn to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove from heat, then add the honey, turning beef to coat. Transfer to a plate and set aside.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook silverbeet until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • When the veggies have roasted, transfer garlicky silverbeet to the tray, squeeze over some lemon juice and gently toss to combine. Season to taste.
• Slice honey-glazed beef rump. • Divide roast root veggie salad between bowls. • Top with beef and spoon over any resting juices. • Dollop over zesty aioli and serve with any remaining lemon wedges. Enjoy!
