Grilled beetroot salad with chevre, lamb fillet and horseradish cream
What tastes better than a quick and simple lamb dinner on the grill with grilled beets glazed with honey. Topped with pecans and horseradish cream.
Approach
Boil the beets until tender in well-salted water. Depending on the size, this takes 20-60 minutes. You can also use pre-cooked beets. Peel and cut into 2 cm thick slices. Brush with olive oil and season with salt and pepper before grilling over direct heat to a nice golden caramelised surface.
Whip the sour cream in a food processor at high speed until stiff and fluffy. Stir in grated fresh horseradish and season with salt, pepper and lemon.
Season the lamb fillets with salt and pepper before grilling them over direct heat. If the fillets are small, they will most likely be finished on direct heat, but if they are of the larger variety, a few minutes on indirect heat, such as on the resting shelf, may be necessary. Target temperature is 56-58 degrees fully rested. Remember that the temperature rises a few degrees after you take them off the heat, so take them off at around 50-53 degrees. Then it will be perfectly pink!
While the lamb is resting, mix the grilled beets in a bowl with finely chopped thyme, honey and sliced shallots. Arrange the beets on a platter with chopped pecans and parsley. Top with horseradish cream, pieces of chevre and perfectly grilled lamb fillet.
ENJOY!
Ingredients
600 g lamb fillet
500 g beetroot
500 g yellow beetroot
2 shallots
1 bunch of thyme
2 tbsp acacia honey
100 g of chevre
Salt and pepper
50 g pecans
150 g sour cream
3 tbsp grated horseradish
1 bunch of parsley leaves
Grilled beetroot salad with chevre, lamb fillet and horseradish cream
What tastes better than a quick and simple lamb dinner on the grill with grilled beets glazed with honey. Topped with pecans and horseradish cream.
Ingredients
600 g lamb fillet
500 g beetroot
500 g yellow beetroot
2 shallots
1 bunch of thyme
2 tbsp acacia honey
100 g of chevre
Salt and pepper
50 g pecans
150 g sour cream
3 tbsp grated horseradish
1 bunch of parsley leaves
Approach
Boil the beets until tender in well-salted water. Depending on the size, this takes 20-60 minutes. You can also use pre-cooked beets. Peel and cut into 2 cm thick slices. Brush with olive oil and season with salt and pepper before grilling over direct heat to a nice golden caramelised surface.
Whip the sour cream in a food processor at high speed until stiff and fluffy. Stir in grated fresh horseradish and season with salt, pepper and lemon.
Season the lamb fillets with salt and pepper before grilling them over direct heat. If the fillets are small, they will most likely be finished on direct heat, but if they are of the larger variety, a few minutes on indirect heat, such as on the resting shelf, may be necessary. Target temperature is 56-58 degrees fully rested. Remember that the temperature rises a few degrees after you take them off the heat, so take them off at around 50-53 degrees. Then it will be perfectly pink!
While the lamb is resting, mix the grilled beets in a bowl with finely chopped thyme, honey and sliced shallots. Arrange the beets on a platter with chopped pecans and parsley. Top with horseradish cream, pieces of chevre and perfectly grilled lamb fillet.
ENJOY!
