Summer Lamb, Tomato and Beetroot Salad

Summer Lamb, Tomato and Beetroot Salad

  • Preparation time

    20 mins
  • Cook time

    40 mins
  • Serves 2

Looking for a more exciting salad to serve up this season? You can’t go wrong with this Summer Lamb, Tomato, and Beetroot Salad recipe. Delicious.


  • Medium sized beetroot - 2
  • Olive oil, plus 2 Tbsp for the Dressing - 1/4 cup
  • Salt and pepper, to taste
  • Lamb steaks - 300 g
  • Pumpkin seeds - 1/4 cup
  • Cos lettuce, leaves separated - 1
  • Cherry tomatoes, halved - 1 cup
  • Mint leaves - 1/4 cup


  • Balsamic - 4 Tbsp
  • Squeeze of lemon juice


  1. Preheat oven to 180°C (160°C fan-forced).

  2. Place whole beetroot on a lined oven tray. Pour over 2 tablespoons of the oil and season to taste. Bake for 40 minutes or until tender. Allow to cool and then remove skins and cut into quarters.

  3. Heat a medium frying pan to medium heat. Rub the lamb with 2 tablespoons of olive oil and sprinkle generously with salt. Cook for 3 - 4 minutes on each side until cooked to medium-rare. Set aside to rest.

  4. In a medium pan, add in the remaining oil. Cook the pumpkin seeds on medium heat until they begin to puff up and pop (about 2 minutes). Set aside to cool.

  5. To make the dressing, shake all the ingredients together in a jar. Season to taste.

  6. To serve, arrange the lettuce leaves on a platter. Slice the rested meat and place over the lettuce along with the beetroot and tomatoes. Drizzle over the dressing, then scatter over the pumpkin seeds and mint leaves.

Fresh Tip: A simple solution of salt and lemon juice will help remove beetroot stains from your fingers, cutting board and benches.

PER SERVE • Energy 3006Kj • Protein 40g • Total Fat 57g • Saturated Fat 11g • Carbohydrates 10g • Sugars 9g • Sodium 1182mg

Dietary and nutritional info supplied by NZ Nutrition Foundation