Quick Roast Beef and Beetroot
Quick Roast Beef and Beetroot



  • 550g beef roasting joint
  • 1 tsp olive oil
  • ¼ tsp English mustard powder
  • 100g smoked pancetta slices
  • 10g thyme
  • 500g beetroot, trimmed
  • 2 tsp horseradish sauce
  • 4 tbsp crème fraîche
  • Handful of rocket leaves
  • Preheat the oven to 190C. Pat the beef dry with kitchen paper and rub all over with the oil. Sear in a hot frying pan to brown all over for 5 mins, then remove to a board and season all over with black pepper and mustard powder. Wrap the joint with pancetta slices to cover completely, then tie with 3 pieces of string and tuck in the thyme. Cut the beetroot into wedges and toss in a roasting tin, mixed with some thyme leaves and 1 tbsp of olive oil. Season well, toss together, and place the beef joint on top.
  • Roast for 35 mins (medium) or 45 mins (well done). Remove and cover the joint with foil to rest for 15 mins, then turn up the heat to 220C and cover the beetroot with foil to cook for 15 mins. Meanwhile, mix the crème fraîche and horseradish with some seasoning and toss the cooked beetroot with the rocket leaves. Carve the rested beef and serve with the horseradish cream, the beetroot and rocket - delicious!
1 hr 15 mins
2 serving

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