Recipes and Cooking Roast Beef with Beets and Chicories Be the first to rate & review! 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. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on January 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 10 mins Total Time: 1 hrs 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 2 pound beef eye of round roast 1 tablespoon cracked black peppercorns 1 teaspoon salt ¼ cup olive oil 6 - 8 small red and/or golden beets, trimmed, scrubbed and quartered 8 cup torn mixed chicories, such as radicchio, escarole, frisee, and/or Belgian endive 1 medium onion, halved and thinly sliced (1 1/3 cups) 4 cloves garlic, sliced ½ 8 ounce container creme fraiche 2 tablespoon prepared horseradish Directions 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. 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. Rate it Print Nutrition Facts (per serving) 379 Calories 19g Fat 18g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 379 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 30% Cholesterol 98mg 33% Sodium 598mg 26% Total Carbohydrate 18g 7% Total Sugars 10g Protein 34g Vitamin C 11.9mg 60% Calcium 99mg 8% Iron 4.2mg 23% Potassium 1090mg 23% Folate, total 170.8mcg Vitamin B-12 2.2mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.