Ingredients 

• 3 medium beetroot bulbs, ends trimmed
• 40g walnuts, roughly chopped
• 1⁄2 red onion, sliced
• 1 orange, peeled and cut into chunks
• 1 bunch rocket (you can substitute mixed leaves about 1 cup each serve)
• 2 x 100g lean beef steaks (rump, sirloin, etc.)
• Cracked black pepper
• 1 tsp fresh thyme, chopped (substitute with 1⁄2 tsp dried if fresh is unavailable)
• Extra virgin olive oil spray
• Red wine vinegar to taste

Method

1. Preheat oven to 200°C.
2. Wrap each beetroot bulb in foil.Place on a baking tray.
3. Bake for 1 hour or until tender when pierced with a skewer.
4. Set aside to cool slightly.
5. Just before cooking is finished, pop the walnuts into the oven to roast slightly, or leave raw if preferred.
6. Wearing plastic gloves to avoid staining your hands, peel the beetroot.
7. Cut into chunks and mix with orange, onion and walnuts.
8. Add red wine vinegar to taste.
9. Arrange on two plates with the rocket.
10. Prepare barbecue, grill plate or griller.
11. Spray the steaks with extra virgin olive oil spray.
12. Season with cracked black pepper and thyme.
13. Cook steaks to your liking.
14. Serve with the roast beetroot and walnut salad.