Roast Beef with Roasted Squash, Beetroot and Horseradish Mash and Peas

I mentioned previously that we moved house last week and this meant that we had to try and completely eat out the fridge and freezer before we moved; so we decided not to buy any food and therefore live off some rather peculiar combinations. Now just because a concoction is peculiar does not mean that it didn’t taste good, as this was scrummy! This is also a simple and healthy roast dinner that you can whip up in under an hour, so what’s not to like about that. Yes it may not have the giant Yorkshire pudding and creamy cauliflower cheese but it does have succulent roast beef, sweet butternut squash, tangy earthy mash and lovely fresh peas; it’s a roast with a colourful twist!

This recipe had plenty of leftover beef, so in my next post I will give you a great winter recipe for you to use it all up.

Christmas 102

Serves 2 (with excess beef for a leftover meal)

–          500g butternut squash – peeled and cubed

–          2 onions – quartered

–          1 tbsp olive oil

–          500g beef (I used sirloin)

–          3 beetroot – peeled and halved

–          2 cloves garlic

–          2 tsp creamed horseradish

–          Salt and pepper

–          25g butter

–          2 handful peas

Preheat the oven to 180’C

Prep the squash, garlic and onion and toss in the olive oil in an oven proof dish

Heat a frying pan to a high temperature with a drop of oil and sear the beef all over

Place the beef on top of the veg and then roast in the oven for 35 minutes

At the same time the beef goes in, bring a pan of salty water to the boil and cook the beetroot for 30-40 minutes, until fort enough to mash

After the beef has been in for 20 minutes remove the garlic and set aside to go into the mash when the beetroot is cooked

After the 35 minutes are up, remove the beef from the oven, cover and leave to stand for 10 minutes.

Return the roasted veg to the oven for the remaining ten minutes

Once cooked, mash the beetroot together with the horseradish, butter and salt and pepper

Steam the peas for 3-4 minutes until warmed through

Slice the beef, plate up and enjoy 😀

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5 thoughts on “Roast Beef with Roasted Squash, Beetroot and Horseradish Mash and Peas

  1. I haven’t moved, and yet I am also in the process of trying to eat everything in the refrigerator/pantry. In the last month or so, we’ve simply thrown away too much food! Definitely makes some strange food-fellows, like the corn/edamame/shallot/potato hash I’m likely to eat for breakfast tomorrow.

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