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What you'll need

Serves 1

• 120g beetroot
• 200g veal* cutlet
• 2 tablespoons cooking oil
• 4 anchovies
• 20g roasted walnuts
• 2 teaspoons extra virgin olive oil
• 1⁄4 cup parsley, roughly chopped
• salt and pepper to taste

Salsa verde

• 1 tablespoon basil, finely chopped
• 1 tablespoon parsley, finely chopped
• 1 tablespoon mint, finely chopped
• 2 teaspoons capers, finely chopped
• 1 small clove garlic, finely chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar

*Note: veal can be substituted for beef or lamb (lean cut of your choice)

The easy bit

1. Preheat oven to 220°C.
2. For the salsa verde, mix the herbs, capers and garlic together with mustard, olive oil and red wine vinegar. Set aside.
3. Boil the beetroot in salted water until tender. Peel and cut into bite-size pieces.
4. In a hot ovenproof pan, seal the veal in cooking oil and then roast to medium. Rest.
5. Toss the beetroot, anchovies and walnuts in the olive oil and parsley. Season to taste.
6. Arrange salad and veal on a plate, dress with salsa verde and serve.