Roast Beef with Caramelised Shallots and Beetroot
Try this tasty roast beef recipe with your family's favourite beef roasting joint. Served with caramelised shallots, beetroot and a herby wholegrain couscous - it's too good to just save for Sunday.
Ingredients
- 1 x 1.4kg lean beef roasting joint, topside used
- 1 small butternut squash, peeled, deseeded, cut into medium cubes
- 1 x 400g pack small shallots, peeled, left whole
- 2 garlic cloves, peeled, crushed or grated
- 1 teaspoon ground paprika
- 2 x 250g packs cooked baby beetroots, not in vinegar, cut into small quarters
- For the herby wholegrain couscous: 300g wholegrain couscous
- ½ teaspoon ground paprika
- 500 ml hot low salt vegetable stock
- 75 g frozen garden peas or soya beans, defrosted
- 4 tablespoons freshly chopped parsley or mint
Method
- Preheat the oven to 190°C, 170°C Fan, Gas Mark
- 2. Put the butternut squash, shallots and garlic in a large non-stick roasting tin, season and toss lightly.
- Position the beef joint on top of the vegetables and rub the joint all over with the ground paprika. Roast uncovered for the preferred cooking time, basting occasionally with any meat juices from the pan.
- 30 minutes before the end of the cooking time add the beetroot to the vegetables.
- Meanwhile, prepare the wholegrain couscous. Put the couscous in a large non-stick saucepan, add the paprika and dry toast for 2-3 minutes, stirring occasionally. Add the stock, bring to boil, reduce the heat, cover, and simmer for 10 minutes, or until all the liquid is absorbed.
- Add the peas or bean, season and stir well.
- Transfer the beef to a warm plate, cover and set aside to rest. Toss the roasted vegetables through the couscous with the herbs.
- Thinly slice the beef and serve the slices with the herby couscous and drizzle with any meat juices from the pan.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 454kcal23% | 7.8g11% | 2.9g15% | 14.9g17% | 0.68g11% |
| Carbs | Fibre | Protein |
|---|---|---|
| 55.8g21% | 9.7g40% | 64.4g129% |
