Balsamic marinated lamb and beetroot salad
Allergen – Contains dairy. Gluten, egg and nut free.
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g
NF
Nut free
GF
Gluten free
EF
Egg free
Main meal
Ingredients
Serves
people
Method
- Pre heat the oven to 190°C
- In a bowl put the oil, balsamic, garlic and the lamb, toss together well and allow to marinate for 30 minutes.
- Put the quartered onion on a tray along with the capsicum and cook until soft and starting to colour, approx. 20 minutes.
- Heat a flat grill or large pan and cook the diced lamb in batches, remove from grill and put in a tray, covered with foil, keep warm.
- In a bowl combine the roasted vegetables, beetroot, feta and rocket. Drizzle some of the juices from the lamb dish over the salad to dress.
- Portion onto plates and evenly distribute the lamb amongst the salad. Serve.
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This recipe was developed by chefs at Western District Health Service.
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2025.