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.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

10 mins
1 hr 40 mins


Ingredient Checklist


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.

  • 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; fat 19g; cholesterol 98mg; saturated fat 6g; carbohydrates 18g; mono fat 10g; poly fat 1g; insoluble fiber 5g; sugars 10g; protein 34g; vitamin a 766.9IU; vitamin c 11.9mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 9.8mg; vitamin b6 1.1mg; folate 170.8mcg; vitamin b12 2.2mcg; sodium 598mg; potassium 1090mg; calcium 99mg; iron 4.2mg.