Beef and beetroot rissoles with bean and avocado salad

Beef and beetroot rissoles with bean and avocado salad preparation time Serves: 6
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Beef and beetroot rissoles with bean and avocado salad cook time Cook: 10 mins
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    Equipment
    • weighing scales
    • Chopping boards
    • knives
    • peeler
    • grater
    • garlic crusher
    • Large mixing bowls
    • measuring spoons
    • small bowl, forks
    • wooden spoon
    • Frying pan
    • tongs
    • spoons
    • Juicer
    • Saucepan
    • colander
    • Plates
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    Ingredients
    • 0.5 red onion small
    • 0.5 raw beetroot small
    • 1 garlic clove
    • 1 small handful flat-leaf parsley
    • 90 g cooked quinoa
    • 0.5 tsp paprika
    • 1 egg
    • 1 tsp olive oil

    Salad

    • 200 g green beans
    • 1 small handful of parsley
    • 1 avocado
    • 0.5 small red chilli
    • 0.5 lemon
    • 1 bag of wild rocket leaves

    To serve

    • Low fat Greek natural yogurt
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    Method
    • Prepare the vegetables and garlic: (Peel the onion and finely dice, peel top and tail the beetroot and grate, peel the garlic and crush, chop the parsley)
    • Place the mince in a large mixing bowl.
    • Add the onion, beetroot, garlic and parsley, cooked quinoa and paprika.
    • Crack the egg in a small bowl and beat. Add half to the mince.
    • Mix the ingredients together thoroughly. Add more egg if needed.
    • Divide the mince into 12 equal size balls and place on a separate chopping board (ideally red). Flatten slightly to make rissoles, remember to wash your hands thoroughly after handling raw meat.
    • Heat the olive oil in a frying pan.
    • Place the rissoles in the frying pan and cook for 3-4 minutes on each side until cooked all the way through.
    • While the rissoles are cooking, prepare the salad using a clean chopping board and equipment: ( Top and tail the green beans and cut them in half, chop the parsley, cut the avocado in half and remove the stone using a spoon, peel and chop the flesh into cubes, remove the top of the chilli and cut in half, discard the seeds and slice finely, juice the lemon )
    • Bring a saucepan of water to the boil and add the green beans. Cook for 2 minutes.
    • Place the parsley, avocado, chilli and lemon juice in a bowl with the rocket.
    • Drain the green beans and rinse under cold water to cool. Add to the bowl.
    • Mix well.
    • Place the salad onto plates and drizzle a little of the Greek yogurt on top.
    • Remove the rissoles from the frying pan and place on top of the salad.