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Steak, beet & blue cheese salad
- 300g thick rump or sirloin steak , room temperature, trimmed of fat
- extra-virgin olive oil
- 75g creamy blue cheese such as St Agur or Dolcelatte, torn into pieces
- 100g baby spinach or mixed salad leaves
- 250g cooked beetroot (not in vinegar), cut into wedges
- 2 tsp red wine vinegar
Directions:View on BBC Good Food
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