Dinner

Warm Rump Steak and Beetroot Salad with Goat's Cheese

Name: Warm Rump Steak and Beetroot Salad with Goat's Cheese
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 120 g Rump steak, fat trimmed; 120 g Cooked beetroot; 70 g Mixed salad leaves; 15 g Soft goat's cheese; 8 g Walnuts; 4 g Olive oil; 2 tsp (10 g) Balsamic vinegar; 1 tsp, about 6 g Dijon mustard; To taste Salt

Sliced warm rump over leaves, cooked beetroot, a little goat's cheese and walnuts, with a balsamic dressing. 34 g of protein for 368 kcal.

Calories: 368kcal
Protein: 34g
Fat: 18g
Carbs: 15g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Milk
Tree nuts
Mustard
Sulphites

Nearly every bottle of balsamic lists sulphites.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Warm Rump Steak and Beetroot Salad with Goat's Cheese, plated and ready to serve. — The finished recipe. Warm Rump Steak and Beetroot Salad with Goat's Cheese

Ingredients 1 to 6 for warm rump steak and beetroot salad with goat's cheese arranged separately on a dark worktop. — Ingredients 1 to 6. 120 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 120 g Cooked beetroot (From a vacuum pack, not the ones in vinegar. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.). 70 g Mixed salad leaves. 15 g Soft goat's cheese. 8 g Walnuts. 4 g Olive oil

Ingredients 7 to 9 for warm rump steak and beetroot salad with goat's cheese arranged separately on a dark worktop. — Ingredients 7 to 9. 2 tsp (10 g) Balsamic vinegar. 1 tsp, about 6 g Dijon mustard. To taste Salt

Warm Rump Steak and Beetroot Salad with Goat's Cheese, preparation step 1: Sear the salted steak in a very hot dry pan for three minutes a side and rest it for five. — Step 1. Sear the salted steak in a very hot dry pan for three minutes a side and rest it for five.

Warm Rump Steak and Beetroot Salad with Goat's Cheese, preparation step 2: Whisk the oil, balsamic, mustard and a pinch of salt. Toss the leaves and the beetroot wedges through it. — Step 2. Whisk the oil, balsamic, mustard and a pinch of salt. Toss the leaves and the beetroot wedges through it.

The finished warm rump steak and beetroot salad with goat's cheese. — Step 3. Slice the steak, lay it over the salad, and crumble the goat's cheese and walnuts on top.

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Ingredients

Rump steak, fat trimmed120 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Cooked beetroot120 g
From a vacuum pack, not the ones in vinegar. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.
Mixed salad leaves70 g
Soft goat's cheese15 g
Walnuts8 g
Olive oil4 g
Balsamic vinegar2 tsp (10 g)
Dijon mustard1 tsp, about 6 g
SaltTo taste

Method

Sear the salted steak in a very hot dry pan for three minutes a side and rest it for five.
Whisk the oil, balsamic, mustard and a pinch of salt. Toss the leaves and the beetroot wedges through it.
Slice the steak, lay it over the salad, and crumble the goat's cheese and walnuts on top.

Worth knowing

The cheese and walnuts are about 100 kcal of this plate between them. They are what makes it a dinner rather than a side salad, so measure them rather than leave them out.
368 kcal with 15 g of carbohydrate. A slice of rye bread alongside adds 90.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.