Beetroot, Jerusalem Artichoke and Skirt Steak Salad with Toasted Hazelnuts and Mixed Leaves, Tarragon Dressing

If you have leftover rare roast beef, particularly topside  this is a lovely way to use it up, rather than cooking steak especially. Jerusalem artichokes are in season in the winter months, but if you can’t find them, use celeriac or even roasted carrots instead. You can roast the beetroot and artichokes ahead of time.

Beetroot Jerusalem Artichoke & Skirt Steak Salad – Printer Friendly Download


  • 600 g skirt steak
  • 5 tablespoons extra virgin olive oil or Irish rapeseed oil
  • 8 cloves garlic, smashed
  • 8 stalks tarragon
  • 8 medium-sized beetroots, scrubbed
  • 3 tablespoons balsamic vinegar
  • flaky sea salt
  • 500 g Jerusalem artichokes, peeled
  • freshly ground black pepper
  • 150 g hazelnuts, toasted and the skins
  • rubbed off
  • 200 g mixed salad leaves

For the dressing:

  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 5 tablespoons extra virgin olive or Irish rapeseed oil
  • 3 tablespoons finely chopped tarragon leaves
Serves 4

To Cook

Preheat the oven to 200° C/fan 180° C/gas mark 7. Mix 2 tablespoons of the oil with the garlic cloves and tarragon in a bowl. Add the steak, cover in clingfilm and leave to marinate in the fridge for a couple of hours. Trim the beetroot, cut into quarters and toss with a couple of tablespoons of oil and the balsamic vinegar. Place in a roasting dish and sprinkle with flaky sea salt. Cut the artichokes into chunks, toss with a tablespoon of oil and sprinkle with salt. Place in another roasting dish in the oven. Keep an eye on the beetroots and artichokes while they are roasting: you want them to be tender and starting to caramelise, which will take about an hour. Make the dressing by whisking together the mustard, white wine vinegar and oil. Add the chopped tarragon. Season the steak with flaky sea salt and freshly ground black pepper and sear in a ridged griddle pan over a high heat for about 3 minutes on each side. Cover with foil and leave to rest for 10 minutes while you assemble the salad. Combine the beetroot, Jerusalem artichokes, leaves and hazelnuts. Slice the steak against the grain and add to the salad. Add the dressing and toss.

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