1 large beetroot
Salt and black pepper
2 Tbs olive oil
400g portobello mushrooms
500g spinach leaves
2 cloves garlic, crushed
1 red chilli, deseeded and sliced
1 red pepper, roasted and deseeded, chopped
2 tomatoes, roasted and deseeded, chopped
3 anchovies, finely sliced
1/2 cup extra virgin olive oil
1 tsp salt
1 tsp brown sugar
1 Make the dressing by combining all ingredients then let rest for at least 30 minutes for the flavours to develop.
2 Peel and slice the beetroot into thin rounds. Season.
3 Heat a fry pan then add the olive oil and cook the beetroot for 1 minute on each side, remove from the pan.
4 Add the sirloin to the hot pan, season well and sear for 3 minutes on each side. Cover with foil and rest for 5 minutes before slicing.
5 Add the sliced mushrooms to the hot pan, season then cook over a gentle heat for 5 minutes. Add the spinach leaves and let wilt.
6 Serve the beetroot, sirloin, mushrooms and spinach layered with the dressing.