Summery beef salad with beetroot, rocket and eggs, new potatoes and asparagus

An image of the summery beef salad with beetroot, rocket and eggs, new potatoes and asparagus, served on a white plate.

Fresh, summery and packed with goodness, this salad is a beautiful celebration of early summer produce and the joy of British beef.

Serves 4 as a main or 6 as a starter


  • 2 sirloin steaks
  • 500g baby new potatoes or Jersey Royals
  • 1 tbsp rapeseed oil
  • 100g rocket
  • 100g salad leaves
  • 2 fresh beetroots, coarsely grated or finely sliced
  • 4 eggs, softly boiled
  • 1 bunch of asparagus spears
  • Shavings of hard cheese or parmesan


  • 3 tbsp rapeseed oil
  • 1 tbsp balsamic vinegar
  • 2 tsp orange zest
  • 2 tsp orange juice

  • Salt and pepper


Recipe courtesy of Miranda Gore Browne.

Miranda is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can, both published by Ebury Press.


Put the potatoes into a pan of water and boil for 15-20 minutes or until tender. Drain and then crush a little with a fork, add a tablespoon of oil, some salt and pepper and a little of the cheese.

Softly boil the eggs in their shells. You will need to boil them for 5 minutes. Plunge immediately into cold water and peel and quarter when cool enough to handle.

Put a frying pan onto the hob. Brush the steaks with oil and season with salt and pepper. Cook on each side for about 4 minutes then lift out of the pan and put to one side to rest for at least 20 minutes. Slice into strips cutting across the grain of the meat.

Add the asparagus spears to the pan and cook until tender. Lift out of the pan and keep warm under a piece of foil.

Peel and grate the beetroot. Put the dressing ingredients into a jar and shake well.

Pile the salad leaves and rocket onto a large serving plate or bowl.

Add the beetroot and toss with the leaves and a little bit of the dressing. Add the warm potatoes, the steak and all the other parts and then spoon the dressing on top.

Add shavings of parmesan or hard cheese and serve immediately.

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