Seared beef, lentil and beetroot salad

Instructions

1 Preheat oven to 180°C. Line a large baking tray with tinfoil. Place beetroot on tray. Cover with tinfoil. Roast for 1 hour until tender when pierced. Set aside to cool slightly then peel (wear gloves to prevent staining). Cut in thin wedges.

2 Meanwhile, spray a large frying pan with oil and place over a high heat. Cook steaks for 2–3 minutes each side for medium or until cooked to your liking. Remove, cover loosely with tinfoil and rest for 3 minutes.

3 Meanwhile, blanch broccoli until tender-crisp. Drain well. Place broccoli, beetroot, lentils, celery and parsley in a large bowl. Thinly slice beef and add to bowl. Drizzle with balsamic and toss gently to combine.

4 Divide salad among serving plates, top with avocado and serve with toasted pita bread.