Preheat the oven to 220°C (425°F/Gas 7).
Place the beetroot in a roasting tin, drizzle with oil, and season to taste with salt and pepper. Wrap each beetroot in kitchen foil and bake for 40 minutes, or until the beetroot is easily pierced with a knife. Allow to cool, then trim, remove the skin, and cut into eighths.
Heat a large frying pan over a high heat. Rub the beef with oil and salt, and coat each side well with coarsely ground black pepper. Sear the beef on both sides, then transfer to a baking dish and roast for 15–20 minutes. If serving cold, allow to cool, wrap tightly in cling film, and chill.
Lower the oven to 200°C (400°F/Gas 6). Toss the walnuts in honey, salt, and sugar, and place on a baking tray, spaced evenly apart. Bake for 3 minutes, then remove from the oven and quickly place on to a cool tray.
When ready to serve, lightly toss the rocket in oil and vinegar, arrange in a serving bowl, and scatter over the beetroot, walnuts, and chives. Slice the beef thinly and add to the salad.
Combine the ingredients for the horseradish cream and serve alongside the salad.
- 4 beetroots
- 100ml olive oil , for drizzling
- 10g salt
- 20g black pepper , freshly ground
- 1 kg fillet of beef , trimmed
- 100g walnut halves
- 1 tbsp clear honey
- 1 tbsp caster sugar
- 175g rocket
- 1 drizzle balsamic vinegar , to drizzle
- 2 tbsp chives , chopped
- ½ tbsp horseradish, (for the horseradish cream)
- 6 tbsp crème fraîche, (for the horseradish cream)
- 1 tbsp lemon juice , (for the horseradish cream)
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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