Roast Beef with Orange Caraway Salt. Roasted beets and carrots make for an amazing accompaniment to any roast. The distinctive taste of caraway seeds give this beef roast a new lease on life.
1 tbsp finely grated orange zest
1 tbsp caraway seeds, crushed
2 tbsp finely chopped rosemary
2 tbsp sea salt flakes
¼ cup olive oil
800-900g beef fillet, trimmed and tied with kitchen string
8 baby carrots, trimmed
8 baby beets, scrubbed, wrapped in foil
½ cup crème fraîche
1 tbsp horseradish cream
1 tbsp wholegrain mustard
2 cups microgreens, to serve
Preheat oven to 200°C. Combine orange zest, caraway seeds, rosemary and sea salt.
Heat half the oil in a large flameproof baking pan over medium-high heat. Add beef.
Cook, turning, 5-6 minutes or until browned all over. Remove pan from heat.
Add carrots to pan; drizzle with remaining oil. Sprinkle beef and carrots with some of the caraway salt. Place beets on another baking tray.
Bake all for 20-25 minutes for medium rare or until beef is cooked as desired and carrots are tender.
Cover beef and carrots while beets cook a further 10 minutes or until tender.
Meanwhile, combine crème fraîche, horseradish cream and mustard. Peel beets.
Serve slices of beef with vegetables and microgreens. Sprinkle beef with caraway salt and serve with horseradish sauce.