Roast beef with glazed beetroot and horseradish sauce from Dish Magazine, Aug/Sep 2012 (#43) (page 59)

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Notes about this recipe

  • Eat Your Books

    Can substitute scotch fillet for sirloin.

  • Tomato on June 24, 2017

    Super yummy and easy. Made this with Beef rib rather than sirloin based on 33 min per kg of beef, and served with mashed potato. Used creme fraiche instead of sour cream because that's what I had in the fridge. Worked beautifully. Need an apron if grating the beetroot by hand (sadly tonight the food processor bowl was in the dishwasher). Will definitely make again.

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