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Any variety of beetroot can be used – we like using Ruby, Candied, Golden and Crapaudine.
Mild Rapeseed Oil (commonly sold as vegetable oil in most shops)
Pinch of sea salt
Squeeze of lemon juice
Steak of your choice, seasoned
Recipe
Take off any stems and leaves that may be still attached to the beetroots but do not top and tail as its important not to cut into the flesh.
Wash under cold water, place in a large pan, cover with cold water and bring to the boil.
Simmer for 30 minutes to an hour (depending on the size of the beetroot) or until tender.
Strain into a colander and allow to cool.
Peel the skin off with your fingers – now is the time to top and tail the fibrus ends.
Put your griddle or chargrill pan onto the hob and allow to get very hot.
Meanwhile cut the beetroot into any shape and lightly coat in mild rapeseed oil. Season with the sea salt to taste.
Make sure your griddle or chargrill is hot and sear the beetroot on all sides until hot throughout and char marks are visible. Also now sear off your choice of steak, cooked to your liking.
Take off the griddle, allow the steak to rest and then serve with the beetroots, a green salad and a squeeze of lemon juice.
