Ingredients
- 8 medium-sized onions
- 8 beetroot about the same size as the onions
- extra virgin olive oil
- 4 pieces of beef rump
- balsamic vinegar
- salt and pepper
Method
For four people take 8 medium-sized onions and 8 beetroot about the same size as the onions. Leaving both in their skins, place them in a large pot and cover with cold water and a couple of good pinches of salt. Bring to the boil then turn down to a simmer until they are cooked (when a small, sharp knife can pierce the centre of each but still has a little resistance). Drain and cool to room temperature. The beetroot should peel easily and the onions should slip out of their skins.
Chop each into bite-sized wedges and dress with extra virgin olive oil, a little balsamic vinegar, salt and pepper. Roughly chop a cup of flat-leaf parsley and toss with the onions and beetroot.
Grill or barbecue 4 pieces of beef rump. Once they're done, put them on a platter and spoon a tbsp of the best balsamic vinegar you can find over each.
To serve
Season with salt and pepper and serve with the beetroot and onion salad.
