Beef Steak and Beetroot With White Sauce

  • Difficulty: Medium
  • one hour and 50 minutes
  • 2 servings

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
    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 Make 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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