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A lighter take on the classic roast dinner combo of beef, beets and horseradish. You can boil or roast your own beets or buy precooked to save time. Be brave with the horseradish, you want enough so that the peppery heat climbs the sinuses and brings a tear to the eye. Not the sarnie to eat if you are wearing a white top!

Ingredients

Method

  • Throw the onion and beetroot into a small mixing bowl with the crème fraiche, dill and a pinch of allspice. Add a dash of balsamic vinegar and a generous seasoning of salt and pepper. Peel the end of the horseradish and then grate some into the bowl, about 1 tablespoon’s worth. Mix well, taste and add more horseradish to your liking; be bold.

    Get a frying pan or griddle pan as searingly hot as you can. Lightly oil the steaks and season with salt and pepper. Fry them for just shy of a minute on each side until nicely coloured. Leave them to rest for a few minutes.

    Butter the bread and divide the salad leaves and beetroot mix between two slices. Top each with 2 steaks and then pop the remaining slices on top. Try and eat them without making a mess, good luck!

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