Serves 4

Beef sirloin with roast beetroot and goat's cheese recipe

rate this recipe Thanks for rating!

Takes 25 minutes to make and 45 minutes in the oven

8 medium beetroot, trimmed, scrubbed and quartered
3 tbsp olive oil
½ tsp cumin seeds
75g baby spinach leaves
1 garlic clove, finely chopped
15g stale white breadcrumbs
1 tbsp fresh thyme leaves
100g soft goat’s cheese, crumbled
4 x 175g sirloin steaks

Add to my cookbook

Print this recipe

Email a friend

1. Preheat the oven to 190C/fan170C/ gas 5. Put the beetroot in a roasting tin and drizzle over 1 tablespoon oil, scatter with the cumin seeds and season well. Roast for 35 minutes, turning halfway, until nearly tender.
2. Meanwhile, cook the spinach with a splash of boiling water in a pan for 2-3 minutes, until just wilted. Transfer to a colander and squeeze out as much liquid as possible. Set aside.
3. Heat another 1 tablespoon oil in a large frying pan over a medium heat. Add the garlic and breadcrumbs and cook, stirring, for 3-4 minutes or until crisp and golden. Stir in the thyme leaves and season.
4. Remove the beetroot from the oven and top with the spinach, goat’s cheese and finish with the crisp crumbs. Return to the oven for 10 minutes, until the beetroot is cooked through and the cheese has softened.
5. Meanwhile, wipe out the frying pan, add the remaining oil and put over a high heat. Season the steaks, add to the hot pan and cook for 2-4 minutes each side, depending on how you like your steak cooked. Set aside to rest for 5 minutes.
6. Divide the steaks between plates and serve with the roast beetroot and goat’s cheese.

Nutritional info

Per serving: 449kcals, 23.1g fat (9.2g saturated), 49.3g protein, 11.7g carbs, 7.3g sugar, 1g salt

Wine Recommendation

Wine note: Claret (red Bordeaux) is the way to go here, but avoid the super-cheapies. Or you could pick a plummy French Merlot vin de pays d’Oc instead.

Beef sirloin with roast beetroot and goat's cheese recipe

Other recipes by Jenny White

Other British recipes

Fabulously simple chocolate fudge cake recipe

Fish pie recipe

Chocolate yule log recipe

Marcus Wareing's braised lamb shanks recipe

Sticky toffee pudding recipe

Braised lamb shanks with lemon, garlic and parsley recipe

Gooseberry jam recipe

Tuna fish cakes recipe

Quick cottage pie recipe

Perfect pancakes recipe

BBQ recipes

Picnic dishes

Fast family food

In This Month's Issue

This month's cover dish

Rum-soaked baked peaches with Jamaican ginger cake recipe

Try these new recipes:

Summer pudding stacks recipe

Toffee fudge and strawberry cheesecake recipe

Breast of lamb stuffed with feta and mint recipe

Oriental mushroom and pak choi stir-fry recipe

Chicken and chilli chocolate stew recipe

Baked honeycomb Alaska recipe

Lamb and apricots recipe

Lamb chops with avocado salsa recipe

Roasted shallot, mushroom and smoked sausage tart recipe

Chilli crab and prawn tarts recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

August issue on sale 3 July

50 easy summer recipes... Brilliant no-cook suppers... Bill Granger's easy Indian... Gordon Ramsay's protégé, Jason Atherton of Maze Grill, cooks perfect steak... Foodie's guide to the A1...

Win a Belling range cooker

There are four to be won, each worth £1,199 each.

Buy 3 issues of delicious. for just £1

At last, the subscription offer of your dreams...