A bed of fresh, tender baby spinach provides a mild, slightly sweet base, packed with iron and vitamins. Roasted butternut squash adds a caramelized sweetness and creamy texture, while roasted beets contribute an earthy depth and striking colour. Crumbled feta cheese offers a salty, tangy contrast, tying the flavours together beautifully. Fresh dill adds earthy notes, while a drizzle of citrus-garlic dressing enhances all the flavours.
Preheat the oven to 180 C.
In a bowl mix the butternut squash, 1 tbsp olive oil, salt and pepper to taste. Spread the butternut squash on a baking tray and bake for 40 minutes or until tender. Stir it halfway.
Meanwhile in a small bowl mix all the ingredients for the dressing until well combined. And set it aside.
Then cook seasoned with salt and pepper on both sides of the steaks in a pan with 1 tbsp olive oil for 5-7 minutes per side, or to your liking. Then put it on the plate and let it rest for 2-3 minutes.
Next in a bowl add spinach, beets, slightly cooled butternut squash, feta and top with the dressing. Gently mix and divide between 2 plates, top with fresh dill. Serve with steak and enjoy!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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