Beef Beetroot and Chevre Salad with Ruby Grapefruit Dressing
500gm piece of beef scotch fillet
1 dozen of baby beetroots, skins peeled
1 small fennel sliced thinly
50gms of baby spinach leaves
1 small Spanish onion sliced thinly
200gms of fresh chevre
2tbs of coarsely chopped walnuts
Salt and ground black pepper
½ cup of ruby grapefruit juice
½ cup of extra virgin olive oil
1/2 tsp of salt
1tbs of apple cider vinegar
Heat a grill pan on medium heat with olive oil. Add large piece of scotch fillet and sear all over for 7 minutes without turning too often. Place fillet on a tray and into a preheated oven (180°C) and cook for a further 45 minutes. On a separate tray line it with baking paper and place beetroots. Drizzle with olive oil and season with salt. Cook in the oven with the beef.
After 45 minutes, remove beef and beetroots out of the oven. Cover beef with foil and let it sit on a rack for 20 minutes. Slice beef into 1cm strips and toss with salt and pepper to season. Halve beetroots.
To make the dressing, place the ruby grapefruit juice, vinegar and salt in a bowl. Slowly add the extra virgin olive oil in a thin stream whilst whisking quickly to help emulsify the dressing.
On a large shallow platter, scatter spinach leaves, sliced onions and fennel. Arrange beef slices all over followed by crumbed chevre. Spoon dressing liberally all over the salad and garnish with walnuts.