Beef Topside Roast With Beetroot And Green Beans

Preheat oven to 250°C. Combine 2 tbsp horseradish, 1 clove chopped garlic, thyme and 1 tablespoon olive oil in a bowl, season to taste with salt and freshly ground pepper, then brush over beef and set aside at room temperature to marinate for 30 minutes. Place onion and 2 garlic heads in a small roasting pan, place beef on top and place in oven, immediately reducing temperature to 200°C. Roast, basting occasionally with pan juices until cooked to your liking (45-50 minutes for medium-rare, 50-55 minutes for medium). Cover loosely with foil and set aside to rest for 30 minutes.

Meanwhile, place baby beetroot cut-side up in a separate roasting pan, drizzle with about 1 tbsp olive oil, season to taste, cover with foil and roast for about 40 minutes until tender, set aside.

Blanch beans in a saucepan of boiling salted water for about 3 minutes until just tender, drain and set aside in a bowl with beetroot leaves and spinach. Just before serving, add baby beetroot, vinegar and about 1½ tbsp olive oil, season to taste and toss to combine.

Combine sour cream, remaining horseradish and remaining chopped garlic in a bowl, season to taste. Very thinly slice the beef and serve with baby beetroot salad, roast onions form the pan, pan juices and with horseradish cream to dollop.