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Photo of Roasted pepper beef sirloin with roasted beetroot salad by WW

Roasted pepper beef sirloin with roasted beetroot salad

5 - 7
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
You wouldn’t believe that this roast can be made in under an hour with the amount of flavours packed into this dish.



1 tsp


2 tsp, (black)

Olive oil

2 tsp

Lean beef sirloin steak

640 g, (buy 800g), fat trimmed


250 g, (baby), peeled, halved

Orange sweet potato (kumara)

400 g, (kumara), cut into wedges


1 tsp, american-style


1 tbs, white wine

Macadamia oil

1 tsp


1 whole, finely chopped

Fresh thyme

1 tsp, finely chopped


¼ cup(s), (60ml)

Baby spinach leaves

3 cup(s), (70g)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Combine pepper, salt and olive oil in a large bowl. Add beef and turn to coat.
  2. Place beetroot and sweet potato in a small baking dish. Lightly spray with oil and bake for 20–25 minutes or until just tender.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook beef, turning, for 2–3 minutes or until browned. Place on prepared tray. Bake with beetroot and sweet potato for 20 minutes or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 10 minutes before slicing thinly.
  4. Whisk mustard, vinegar, macadamia oil, eschalot, chopped thyme and buttermilk in a small bowl until combined.
  5. Combine beetroot, sweet potato and spinach in a large bowl. Drizzle with buttermilk dressing and serve with beef and extra thyme.


SERVING SUGGESTION: 1 slice of crusty sourdough bread per serve.TIP: Despite its name, buttermilk is quite low in fat and adds a great tangy flavour and creamy consistency to salad dressings.