Balsamic lamb and beetroot salad

Balsamic lamb and beetroot salad

Lighten up with this week’s winner of the food fight.


Ingredients (serves 4):

  • 2 garlic cloves, crushed
  • 1/3 cup balsamic vinegar
  • 3 (400g) lamb leg chops, trimmed
  • Olive oil cooking spray
  • 80g baby rocket
  • 1 medium red capsicum (bell pepper), chopped
  • 1 small red onion, halved, thinly sliced
  • 1/4 cup roughly chopped fresh flat-leaf parsley leaves
  • 425g can baby beets, drained, halved
  • 60g reduced-fat feta cheese, crumbled



  1. Combine garlic and 2 tablespoons vinegar in a shallow glass or ceramic dish.
  2. Add lamb. Season with salt and pepper. Turn to coat. Cover and refrigerate for 15 minutes to allow flavours to develop.
  3. Heat a large frying pan over medium-high heat. Spray lamb with oil. Cook for 3 minutes each side for medium or until cooked to your liking.
  4. Transfer to a plate. Cover with foil to keep warm.
  5. Combine rocket, capsicum onion, parsley, baby beets and remaining vinegar in a large bowl.
  6. Cut lamb into 1cm-thick slices.
  7. Place rocket mixture on a serving plate. Top with lamb slices and feta.
  8. Serve.



For extra crunch, sprinkle salad with 1/2 cup toasted pepitas (pumpkin seeds) in step 4.

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