Beef and beetroot with horseradish crème fraîche

beef &beetroot withhorseradish crème fraîche


Beef and beetroot withhorseradish crème fraîche
Parmesan croutons
Horseradish crème fraîche


Beef &beetroot withhorseradish crème fraîche

1.Preheat oven to 220°C/200°C fan-forced.
2.Tie beef with kitchen string at 3cm intervals. In a small jug, combine mustard, horseradish and oil; brush beef all over with mixture.
3.Place beef in medium oiled baking dish with beetroot; roast, uncovered, 10 minutes.
4.Reduce heat to 200°C/180°C fan-forced; roast about 20 minutes or until beef and beetroot are cooked. Cover beef; stand 15 minutes then slice thinly. Peel and halve beetroot.
5.Make parmesan croûtons and horseradish crème fraîche.
6.In a large bowl, place rocket, cucumber, parsley and beetroot; toss gently to combine. Serve salad topped with croûtons and beef, drizzled with crème fraîche.

Parmesan croûtons

7.Slice bread thinly; brush slices with oil, place on oven tray. Brown, in oven, towards end of beef cooking time; sprinkle with cheese, return to oven until cheese melts.

Horseradish crème fraîche

8.In a small bowl, combine ingredients.