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.
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 😀