Horseradish beef with roasted roots recipe

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Traditional cuts of meat served on the bone are especially tasty and this horseradish beef dish is a great way to serve your beef up this week

Serves6
SkillMedium
Cooking Time1 hours
Total Time1 hours
Nutrition Per PortionRDA
Calories538 Kcal27%
Fat23 g33%
Saturated Fat3 g15%

Traditional cuts of meat served on the bone are especially tasty and this horseradish beef dish is a great way to serve your beef up this week. If you’re looking to switch up your usual roast beef recipe then give this delicious version a try this weekend and you’ll not regret it. Using a mix of seasoning, horseradish and garlic to spread over the fat of the meat, it creates a really flavoursome dish. Served up with a heap of roasted things like sweet potatoes, parsnips and beetroot with thyme, there are also plenty of veggies in this recipe horseradish beef recipe, to help you towards your five-a-day and get many of those essential vitamins and minerals. What’s more, this dish is ready in an hour, so it’s a great quick roast recipe to go to if you don’t want to spend too long in the kitchen. Since it serves 6 people, it’s a great way to feed a crowd too.

Ingredients

  • 1.6kg beef rib joint
  • 1tbsp steak seasoning
  • 2tbsp grated horseradish
  • 2 garlic cloves, crushed
  • Small bunch of thyme
  • 4 sweet potatoes, quartered
  • 8 small parsnips, halved
  • 4 raw beetroot, quartered
  • 3tbsp olive oil

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Method

  1. To make this roast dinner recipe (opens in new tab), heat the oven to 220°C or Gas Mark 7. Sprinkle the steak seasoning over the beef.
  2. Mix together the horseradish and garlic, and spread over the fat.
  3. Spread the thyme, sweet potatoes, parsnips and beetroot in a large roasting tin.
  4. Put the beef in the centre of the tin. Drizzle the oil over the meat and vegetables.
  5. Cook for 20 mins, turn the vegetables, and cover the meat with foil. Reduce the oven temperature to 200°C or Gas Mark 6 and cook for 40 mins.
  6. Leave the beef to stand for 10 mins before carving.
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