Roast Beef with Kale & Beetroot

Paleo – serves 2 plus enough for lunch

Ingredients

  • 1.3kg beef scotch fillet roast or other roast beef
  • 3 tbsp dried thyme
  • 1 tbsp cracked black pepper
  • 2 tbsp sumac
  • 1 tbsp olive oil
  • 1 sweet potato
  • 1 small bunch of kale, cut into large strips
  • 1 bunch baby asparagus cut in half
  • 2 large beetroots, ends removed and wrapped in alfoil individually
  • Fresh basil

Method

  • Leave meat out to reach room temperature
  • Preheat oven to 180 degrees
  • Mix olive oil, thyme, cracked pepper and sumac in a small bowl. Once combined, rub over the beef
  • Add sliced sweet potato to bowl and mix through any remaining olive oil
  • Place beef on a rack in a large baking dish. Scatter sweet potato and beetroots on the rack with the meat
  • Cook for 50 minutes, then remove and let meat sit for 1o minutes
  • Remove beetroot from alfoil and leave to cool. Once cooler remove skin, and cut into chunks
  • Steam kale and asparagus for 4 minutes
  • Mix kale, asparagus and beetroot together and sprinkle with fresh basil. Serve with sliced meat (sliced as per your desired thickness) and sweet potato chips

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