Winter roast beef with beetroot and horseradish

1. Preheat your oven to 180°C fan bake. In a small bowl or jug combine two tablespoons of horseradish, two garlic cloves, thyme leaves, a drizzle of olive oil and seasoning. 
2. Place the beef in a large roasting dish and brush the horseradish mixture over the top. Scatter the onion into the roasting dish, drizzle with olive oil and season. Bake for 35-40 minutes for medium-rare or until cooked to your liking, basting occasionally with the pan juices. Once cooked, cover with foil and set aside to rest for 20-30 minutes. 
3. Meanwhile, place the beetroot on a separate roasting dish, drizzle with olive oil, and season. Roast for 30 minutes or until tender.
4. In a small bowl, combine the sour cream, remaining horseradish and garlic and season to taste. 
5. Slice the beef and serve alongside the roasted beetroot and onion, horseradish cream and pan juices.     

Tips:

• Toss the roast beetroot with 120g baby spinach, a generous drizzle of olive oil, a few tablespoons of red wine vinegar and seasoning to create a scrumptious salad.

FAQs:

• Do you cook roast beef covered or uncovered?
  • When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving.
• Do you place the fat side up or down when cooking roast beef?
  • Place roast fat side up. Placing your roast fat side up lets the fat melt and flow down, moistening the meat as it cooks.