A pair that has no competitor: Beef and beetroot. Who would have thought? Chef H.D. Fraser proves it with this incredible warm beef and beetroot salad recipe. Beef seasoned with rosemary and Oryx Desert Salt, accompanied with delicious beetroots and parmesan cheese. This dish is filled with flavour! If you want to know what it tastes like, you can make it yourself, following this simple recipe.
Ingredients
(680 grams) baby beetroots
Olive oil
Approximately 10 tablespoons balsamic vinegar
ORYX desert SALT and freshly ground black pepper
1 handful fresh rosemary, finely chopped
(1.5 kilogram) fillet of beef
(100 grams) freshly grated or creamed horseradish
(200 grams) creme fraiche
1 lemon, juiced, or white wine vinegar
3 good handfuls watercress
(100 grams) shaved Parmesan
Method
Preheat the oven to (230 degrees C).
Wash and scrub the beets, trim the ends, and place into a large piece of foil with a little oil, balsamic vinegar, and seasoned with ORYX desert SALT. Wrap and roast until tender. Cooking time depends on size.
Mix the rosemary, ORYX desert SALT and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, Griddle pan, or on a Braai, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan and ORYX desert SALT.
