- 16 small beetroot
- 4 x 175g ribeye steaks
- olive oil
- salt and pepper, to taste
For the dressing:
- 4 tbsp natural yoghurt
- 2 tbsp lemon juice
- 1 tbsp freshly grated horseradish
Pre heat the oven to 200C.
Wrap the beetroot in foil and roast in the oven for 45 minutes, then allow to cool. Peel, halve, and set aside to finish on the barbecue later.
Light the barbecue, and position a narrow-spaced grill. Whilst it heats, make the dressing by mixing the yoghurt, lemon, and horseradish together in a bowl. Season to taste and refrigerate until required.
Add a little oil and salt to two bowls, and separately coat the steak and peeled beetroot with the mixture.
After about 25 minutes, when the coals are glowing hot and there are no more flames, place the oiled beef and beetroot on the grill. Cook the steaks for 3 minutes each side, then remove and rest on a plate for 5 minutes. While the steaks are resting, continue to cook and turn the beetroot.
To serve, place some beetroot on a plate with a rested steak, drizzle over the chilled horseradish dressing, and eat immediately.
Smog Rocket, Beavertown Brewery, 5.4% ABV
Brewed using malt that’s been smoked, this dark, appetising and roasty beer possesses the rare ability to make steak taste meatier, while the smooth body has a sweetness which loves both beetroot and horseradish.
Recipe courtesy of Andrew Gerson, Head Chef at Brooklyn Brewery brooklynbrewery.com
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