With a colorful tumble of beets and chicories and slices of peppercorn-crusted roast, this beef dish is as impressive looking as it is delicious.

Colleen Weeden
Source: Better Homes and Gardens

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Blaine Moats

Recipe Summary

hands-on:
10 mins
total:
1 hr 40 mins
Servings:
6
Max Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Place a rack in a roasting pan. Sprinkle beef with peppercorns and 1/2 teaspoon salt, pressing in peppercorns. In a large skillet heat 1 tablespoon oil over medium-high. Add beef; brown on all sides. Set beef on rack in roasting pan. Arrange beets around beef in pan. Drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt; turn to coat. Roast, uncovered, 1 1/4 to 1 1/2 hours or until beef is 135°F and beets are tender. Remove beets and beef to a platter. Let stand, covered, 15 minutes.

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  • Meanwhile, increase oven temperature to 425°F. Remove rack from pan. Add chicories, onion, and garlic to pan. Drizzle with remaining olive oil. Sprinkle with 1/4 teaspoon salt; toss to coat. Roast, uncovered, 10 minutes or until tender, stirring once.

  • In a small bowl stir together creme fraiche and horseradish. Slice beef. Serve with beets, chicories, and horseradish sauce. Serves 6 to 8.

Nutrition Facts

379 calories; total fat 19g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 10g; cholesterol 98mg; sodium 598mg; potassium 1090mg; carbohydrates 18g; fiber 5g; sugar 10g; protein 34g; trans fatty acid 0g; vitamin a 767IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 10mg; vitamin b6 1mg; folate 171mcg; vitamin b12 2mcg; calcium 99mg; iron 4mg.
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