Recipe Method

1. Preheat the oven to 200°C. Add the beetroot to a roasting dish. Drizzle the beetroot with a little oil and salt to taste, then roast for about 45 minutes until tender. Slice and quarter your beetroot.
2. Rub the rump tail medallions with your favourite seasoning. Heat a pan over high heat and add a little oil. Fry the medallions until done to your liking, then remove from pan to rest for 10 minutes before slicing.
3. Add the brussels sprouts to the pan and fry, about 5 minutes. Season with salt.
4. Assemble your salad by adding salad leaves to a platter, topping with beetroot, Brussels sprouts and asparagus.
5. Sprinkle over crumbled goat’s cheese, drizzle with olive oil and the juice of 2 clementines and serve.