Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot into small chunks. Cut the carrot into half-moons. Cut the potato into bite-sized chunks.

Place the beetroot, carrot and potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. Set aside to cool slightly.

In a large frying pan, heat a drizzle of olive oil over a high heat. Slice the beef rump in half to get one steak per person. Season both sides.

When the oil in the pan is hot, cook the beef for 2-3 minutes on each side for medium (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

In a large bowl, combine the roasted veggies, spinach & rocket mix and a drizzle of red wine vinegar. TIP: Toss the veggies on the roasted veggie tray to save on washing up!

Slice the seared steak. Divide steak (plus any resting juices!) and roast veggie toss between plates. Serve with the mustard mayo.