Beef with Beetroot and Horseradish

Serves 2


  • 2 beef  steaks
  • 6 medium beetroots, trimmed
  • 2 cm fresh horseradish, peeled
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil


Preheat the oven to 180C

Cut the beetroot into chunks and put into a roasting tin along with some olive oil and salt and pepper. Mix to coat then place in the preheated oven and roast for 40-45 minutes or until tender and caramelised slightly.

Once the beetroot is cooked remove from the oven and grate over the fresh horseradish. Taste and adjust the seasoning as necessary

Cook the steak as you would any steak in a hot, oiled pan on the hob, seasoning the steak before adding it to the pan. If the steak is very thick then finish off the cooking in the oven until cooked to your liking. Remove the steak and rest before serving.

To serve, slice the steak and serve alongside the beetroot and horseradish mix.