Beef and Beetroot Salad with Anchovy Dressing

, from Issue #32. September, 2015
Photography by Aaron McLean.
Beef and Beetroot Salad with Anchovy Dressing

Serves: 4


600 grams sirloin steak
12 baby beetroot, scrubbed
olive oil
6 eggs at room temperature
2 handfuls baby cos lettuce leaves
2 handfuls rocket leaves
12 white anchovies (boquerones), optional
Parmesan cheese for shaving
sea salt and freshly ground pepper

½ cup sour cream
1 clove garlic, crushed
2 tablespoons lemon juice
6 good quality anchovy fillets (I used Ortiz brand)
1 tablespoon oil from the anchovies


Trim the stalks off the beetroot, peel if necessary and halve or quarter. Heat a little olive oil in a sauté pan, add the beetroot, season, cover and cook over a medium low heat until tender. Add a splash of water if they start to catch. Alternatively, roast in a hot oven until tender. Cool.

Season the steaks and cook on a preheated barbecue or in a sauté pan for 3 minutes each side for medium rare. Cooking time will depend on the thickness of the steaks. Transfer to a plate and rest until warm.

Place the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 6 minutes. Drain and cool in cold water. Peel and break in half.

Dressing: Place all the ingredients in a food processor and blend until smooth. Season lightly and add a little water if a thinner dressing is desired.

To serve: Place the cos and most of the rocket on serving plates. Slice the beef thinly and arrange over the salad with the beetroot, eggs and anchovies. Top with the remaining rocket, drizzle with the dressing and shave over Parmesan cheese and freshly ground pepper.