Beef Steak and Beetroot with White Sauce

  • Difficulty: Medium
  • one hour and 50 minutes
  • 2 servings
Beef Steak and Beetroot with White Sauce

You’ll do some cooking for this low-carb and low-cal main dish, up to 2 hours to be more exact. As for us, we’ve managed to be ready in 1 hour and 50 minutes. The baked beetroot and beef steak were worth the wait. And while we waited, we quickly prepared a refreshingly creamy yogurt and goat cheese sauce.

Ingredients Needed for Beef Steak and Beetroot with White Sauce

2 medium beetroots, peeled
5 ounces beef steak, horizontally halved
1 red onion, quartered
3 garlic cloves
1 tablespoon olive oil
salt
pepper
fresh thyme
2 tablespoons yogurt
1 teaspoon vinegar
2 tablespoons goat cheese, crumbled
1 teaspoon dill, finely chopped
lemon zest
1 teaspoon lemon juice
1 teaspoon olive

How to Cook Beef Steak and Beetroot with White Sauce

  1. Wrap the beetroots in aluminum foil, place them in a baking dish and bake them for 60 minutes at 400⁰F/200⁰C.
  2. Add the meat to a baking dish, top with the onion and garlic and drizzle with olive oil.
  3. Season with salt and pepper, place a few thyme sprigs on top and bake for 45 minutes at 350⁰F/180⁰C.
  4. Add the yogurt, vinegar, goat cheese, dill, and olive oil to a small bowl. Season with lemon zest and mix until even.
  5. Slice the meat and beetroot and serve them with white sauce. Garnish with the baked veggies.

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