250g peeled and cooked beetroots, cut into matchsticks
2 tablespoons chopped fresh dill
60g baby rocket
¼ cup pepitas, toasted
1½ tablespoons lemon juice
100g reduced-fat plain yoghurt
2 teaspoons horseradish cream or Dijon mustard
4 wholemeal pita pockets, halved
Instructions
Rub beef with thyme and 1 teaspoon freshly ground black pepper. Heat 1 tablespoon oil in a frying pan over high heat. Add beef and cook for 3-4 minutes each side or until browned and cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Trim fat from beef before thinly slicing.
Meanwhile, place carrot, beetroot, dill, rocket, pepitas, lemon juice and remaining oil in a salad bowl, tossing to combine.
Place yoghurt, horseradish and 1 tablespoon water in a samll bowl, mixing well to combine.
Add beef slices to salad, tossing to combine. Divide beef salad among pita pockets, then serve drizzled with yoghurt and horseradish sauce.
Notes
From: Ray, Kerrie; (Nov 2021) Get Stuffed in: Australian Healthy Food Guide