Set oven to 220ºC. Trim, scrub and wedge the beetroots. Toss on a lined oven tray with 1/2 tbsp oil, salt and pepper. Roast in oven for 20 minutes until tender and cooked through.
2. Caramelise the onion
Heat a frypan over medium heat with 3 tbsp oil. Slice and add onion along with 3 tbsp water and 2 tsp sugar. Cook, stirring occasionally, for 10 minutes until softened and caramelised.
3. Make the dressing
Whisk together 2 tbsp balsamic vinegar and 3 tbsp olive oil. Season with salt and pepper. Set aside.
4. Prepare the salad
Wedge lettuce. Slice cucumber and avocado. Arrange on a serving platter with sprouts and roast beetroot.
5. Cook the scallopini
Heat a second frypan over high heat. Coat the scallopini with 1 tbsp oil, salt and pepper. Cook in pan for 1 minute each side (in batches).
6. Finish and plate
Drizzle balsamic dressing over salad. Serve with scallopini topped with caramelised onion.
Before cooking, pat the scallopini dry first using a paper towel. This encourages the meat to brown.
Add 1 tbsp butter to the onions for a richer flavour.
No beef option - beef scallopini is replaced with chicken breast fillet. Cut chicken into schnitzels. Cook in pan over medium-high heat for 4-5 minutes each side or until cooked through.
Red onions, 2
Gem lettuces, 3 pack
Lebanese cucumber, 1
Alfalfa sprouts, 1/2 punnet *
Beef scallopini, 10 pack
From your pantry
Oil (for cooking + olive), salt, pepper, balsamic vinegar, sugar (of choice)