Paleo Beef and Beetroot Salad (Vinegret)

Ingredients

• about 450 g Beef chuck roast
• 2 medium Beetroots
• 2 medium Carrots
• 1 cup Pickles, diced
• 1/4 medium Red onion, finely chopped
• 3 tbsp Olive oil
• 2 tbsp Red wine vinegar
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Season the about 450 g beef chuck roast evenly with the 1/2 tsp salt and 1/4 tsp black pepper. Place the seasoned beef in a roasting pan and roast in the preheated oven for 45 minutes, or until the internal temperature reaches your desired doneness. Remove from the oven and let the beef cool completely, then cut it into 1.27 cm cubes.
3. 3While the beef is roasting, wrap the 2 medium beetroots and 2 medium carrots individually in foil. Place them in the oven alongside the beef for 45 minutes, or until they are tender when pierced with a fork. Once cooled, peel the beetroots and carrots, then cut them into 1.27 cm cubes.
4. 4In a large bowl, combine the cubed beef, the cubed beetroots, the cubed carrots, the 1 cup diced pickles, and the 1/4 medium red onion, finely chopped.
5. 5In a separate small bowl, whisk together the 3 tbsp olive oil and the 2 tbsp red wine vinegar. Add the remaining 1/2 tsp salt and 1/4 tsp black pepper to the dressing and whisk again until combined.
6. 6Pour the prepared dressing over the ingredients in the large bowl. Gently toss everything together until all the components are evenly coated with the dressing.
7. 7Cover the bowl and refrigerate the salad for at least 30 minutes. This allows the flavors to meld together.
8. 8Serve the salad cold.

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