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Photo of Barbecued beef with beetroot and Persian feta salad by WW

Barbecued beef with beetroot and Persian feta salad

Total Time
50 min
10 min
40 min
It’s summer time, so it's barbie time. Why not try cooking beetroot and asparagus on your barbie to create a tasty feta salad?


Beef sirloin steak, raw

352 g, (buy 2 x 220g steaks)


2 bunch(es), baby variety

Oil spray

1 x 3 second spray(s)


2 bunch(es), halved lengthways

Dry couscous

cup(s), (65g)

White radish

4 individual, thinly sliced

Fresh mint

cup(s), torn

Marinated feta cheese

100 g, persian

Olive oil

1 tbs, (reserved from marinated feta)


  1. Preheat a hooded barbecue to 200°C. Trim beetroot, leaving 2cm of stalks attached. Place beetroot on a large sheet of foil. Wrap foil to enclose beetroot. Cook, covered, for 30 minutes or until tender (see note). When cool enough to handle, peel and discard skin and cut into wedges. Cover to keep warm.
  2. Season steaks with salt and pepper. Lightly spray with oil and cook, uncovered, for 3–4 minutes each side or until browned and cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 5 minutes before slicing thinly.
  3. Meanwhile, cook asparagus, turning, for 2–3 minutes or until just tender.
  4. Place couscous in a medium heatproof bowl. Add 2/3 cup (160ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
  5. Divide couscous, radish, beetroot, beef and asparagus among serving plates. Sprinkle with mint and feta. Serve drizzled with reserved feta oil.


TIPS: Beetroot can also be cooked in the oven preheated to 200°C or 180°C fan-forced for 35–40 minutes or until tender. You can use goat’s feta or goat’s cheese instead of Persian feta.