Pomegranate seared beef with roast beetroot

Pomegranate seared beef with roast beetroot

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 2
  • Easy
  • Fat conscious


  • 4 cleaned beetroot
  • 2 T olive oil
  • 400 g free-range rump steak
  • 2 T olive oil
  • Crack of black pepper
  • 2 cups pomegranate juice
  • 1/3 cup sugar
  • Crumbled plain feta*

Cooking Instructions

Preheat the oven to 200°C. Rub cleaned beetroot in olive oil, season and roast for 25 to 35 minutes. Marinate free-range rump steak in olive oil and a crack of black pepper.
Place a saucepan over a medium to high heat, add pomegranate juice and sugar and simmer for 10 to 15 minutes, or until reduced and sticky.
Allow to cool. Fry the steak in a smoking hot pan for 5 minutes a side, then set aside. Serve sliced with the roast beetroot, drizzled with the pomegranate reduction and topped with crumbled plain feta*.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes