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#OrganicUnboxed – Steak with Beetroot & Spinach Pasta Recipe

You might have seen I’m taking part in the #OrganicUnboxed Challenge, to come up with some tasty recipes from a ‘mystery box’ of organic goodies.

The first dish I came up with might not look very pretty. In fact, if I’m honest, it looks a bit weird!! But I was inspired by a recent recipe I had in my Gousto box, with beetroot pasta and goat’s cheese. And you know me, I had to add some meat!

The beef was provided by Devon-based ‘The Well Hung Meat Company‘ and I was so impressed with the quality of the meat and the flavour. You could really taste the difference, and I’ll definitely be ordering from them in future.

Where possible for all of these #OrganicUnboxed recipes, I tried to use as many of the items from the box. For this recipe, the only addition was the spinach, which was also organic.

Beef with Beetroot & Spinach Pasta

Serves two people

Ingredients

1 red onion (diced)

2 cloves of garlic (minced)

1 leek (finely chopped)

1 bag of spinach

320g beef feather steak (chopped into small strips)

200g  penne pasta

2 whole beetroot (peeled)

Olive oil

Salt and pepper

Method

  1. Boil a kettle and pour boiling water into a pan, on a high heat. Once bubbling, add the pasta, with a dash of olive oil and a pinch of salt.
  2. Put the beef into a bowl and marinade in a drizzle of olive oil, salt and pepper. Set aside.
  3. Grate the beetroot into a bowl and set aside.
  4. Fry the onion in a frying pan on a medium heat, with a dash of olive oil, for a few minutes or until soft.
  5. Add the garlic and leek in with the onion, still on medium heat, and cook for another few minutes, also until soft.
  6. Pour a little water (from the tap) into another pan and put on the hob, on a medium heat. Add the spinach and allow to cook down.
  7. Add the steak into the frying pan (pour in some more olive oil if necessary) and allow to cook until it’s how you like it! We like ours quite rare, so I fried them for about 2-3 minutes, but cook for longer if you prefer them more well-done.
  8. By now the pasta should be ready – drain the water and then add the grated beetroot.
  9. Mix well until the pasta turns pink.
  10. Now it’s time to construct! Start with the pasta on the bottom, followed by the spinach, and topped with the beef, onion and leek.

With this dish, you get incredibly fresh, natural flavours from the beetroot and spinach, with the contrast of the richness of the beef. It also makes a nice change from drowning a pasta in a sauce – this is much lighter and healthier. In hindsight, it could actually make a great winter/Christmas dish, with the contrasting red and green colours.

______________

I was invited to participate in the #OrganicUnboxed Challenge, but did not receive any payment. All views are my own.

1 Comment

  1. Pingback: #OrganicUnboxed – Greek Lamb Curry Recipe | Got To Be Gourmet

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