Winter crop beetroots (famed for aphrodisiac qualities) are a real joy in the pro kitchen, pairing so well with both dark meats, oily fish or simply featuring as the centrepiece to many winter salads. Here we're roasting them with chicken fat for a deep, aromatic roast enhanced with garlic to complement the sweet earthy flavours. They’re many varieties to choose from, bulls blood, candy & golden are three of my favourites to use. Paired alongside seasonal fresh horseradish its one of the great combinations of winter cooking.
This recipe is inspired by our brilliant and handy seasonal
eating guide. Download for yourself
Method for the roast beetroot:
Preheat oven to 180°c fan assisted or 200°c without a fan (gas
Toss the beetroots and garlic in the schmaltz and sprinkle with
a little sea salt and thyme.
Place in a deep roasting tin just large enough to hold the
beetroots then cover tightly with foil.
Roast for 1 hour or until the beets are tender when pierced
with a skewer, whilst still warm peel the beets and slice into
wedges and reserve.
When ready to serve, sauté the beetroot in a hot pan with a
little schmaltz, beef dripping or oil of your choice until nicely
browned, season with sea salt.
Method for the horseradish sauce:
Whilst the beets are roasting make the sauce, simply stir
together the mustard, horseradish, crème fraiche and lemon
together, season with sea salt to taste and reserve.
Method for the ox cheeks:
Preheat your oven to 150°C /130°C fan assisted (gas 2).
Remove your cheeks from the packaging and pat dry before
Make a Mirepoix by neatly chopping equal amounts of the onion,
carrot and celery, plus the spices and herbs.
Season the meat with sea salt before searing in a little beef
dripping or schmaltz in a casserole dish over high heat until brown
then keep the meat to one side.
In the same dish fry the Mirepoix until lightly coloured, add
the vinegar and puree then a bottle of ale and reduce by two thirds
then add 400 ml of beef stock and reduce a little, thicken with a
tablespoon corn flour mixed with a little cold water and stirred
into the boiling sauce then add the meat to the casserole (for
additional flavour add a few drops Worcester sauce).
Cover and place in the centre of the oven and cook for 3½ hours
or until the meat is tender when pierced with a skewer.
Remove from oven and pass off the juices through a fine sieve
into a clean saucepan and reduce to rich, glossy gravy then pour
back over the cheeks.
Place a cheek into a warm serving bowl, cover with the rich
gravy then scatter around the sautéed beetroot and finely grate
fresh horseradish over the dish, serving the horseradish sauce on
the side. This also goes well with rich buttery mashed potatoes and