beef

smoked beets with grilled steak and a cottage cheese dressing

servings
2

method

I came across this method of smoke-cooking beetroots slowly on the barbecue or in the hot ashes of a fire when I was in America. My recipe uses small beetroots, which are easier to peel and don’t take as long to cook, and rosemary sprigs to protect the beets from the direct heat of the coals. Alternatively, you can roast the beetroots in the oven at 200°C/400°F/gas 6 for 1½ hours – they’ll still taste lovely, but you won’t get the wonderful smoky flavour.

First light your barbecue or fire. Lay the beetroots on a double layer of foil – about 30cm (60cm unfolded) – and sprinkle the rosemary leaves on top. Roll up the foil, folding in the edges and twisting the ends together. Stab the foil a few times all over with a knife to allow the smoke to get inside and flavor the beetroots. Lift the rack of your barbecue and carefully insert your foil package among the coals, making sure you place some coals on top too. Leave it to cook for 30 to 40 minutes, or until the beetroots are tender, then remove the package and allow it to cool down. Unwrap it and remove the beetroots, discarding the rosemary sprigs.

Once cooled slightly, peel the beetroots and discard the charred skin. Cut the beets into irregular chunks and place in a bowl. Add the vinegar, 3 tablespoons of extra virgin olive oil, plenty of salt and pepper and half the parsley and tarragon. Toss, have a taste and adjust the seasoning if necessary.

Put the cottage cheese into a bowl and add the juice and finely grated zest from half your lemon. Stir in 2 glugs of extra virgin olive oil, the thyme leaves and some salt and pepper and gently fold it all together, so the oil and lemon marble through the cottage cheese. Taste the dressing and squeeze in a bit more lemon juice if you like.
Lightly rub a little dressing on to your 4 steaks. Place them on the barbecue and cook to your liking, turning them every minute, then remove them to a plate and allow to rest.
To serve, divide the dressed beets between two plates. Top each plate with 2 steaks and a spoonful of cottage cheese dressing. Scatter over the remaining herbs and enjoy!

• from Jamie at Home

ingredients

• 8 small beetroots, tops trimmed
a small bunch of fresh rosemary, leaves picked
• 1 tablespoon red wine vinegar
• extra virgin olive oil
• sea salt and freshly ground black pepper
• a small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped
• a small bunch of fresh tarragon or basil, leaves picked and roughly chopped
• 4 x 100g filet steaks

for the cottage cheese dressing
• 4 heaped tablespoons cottage cheese
• 1 lemon, halved extra virgin olive oil
• a few sprigs of fresh thyme, leaves picked

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1. by sue maich on Fri 01 Apr 2011 @ 13:54

send me a copy of your cook book thats wonderful measl u make keep it up

2. by Spyros on Fri 01 Apr 2011 @ 04:59

I like beets and especially a nice <a href="http://xs-recipes.blogspot.com/2010/08/windy-citys-beetroot-salad-chicagos.html">beetroot salad</a>....... thanks Jamie!

3. by Jess on Fri 05 Jun 2009 @ 05:39

These beetroots are absolutely amazing. I love your recipes Jamie, every dish i make is awesome!

4. by Maryann Wilson on Tue 18 Nov 2008 @ 02:06

I have the Jamie at Home book and love every recipe in it. Your book inspired me to finally get my veg garden going and I love every moment of it. Even the children in my care love it and eat healthier from it. Thanks for the inspiration :) But I have one big problem -- I have to many veges!!!! Do you have any recipes for chutneys and pickling beetroots etc.

Thanks Mary

5. by Andreanna Gerrard on Fri 16 May 2008 @ 00:00

I enjoy your shows and your cooking skills so much I
cook many of your recipes at home,
Family and friends are amazed at my skills as a cook, all the while it really is your skills being passed on I truley thank you for your shows they are entertaining and informative making great cooks of us all.

6. by Alex on Tue 08 Apr 2008 @ 15:55

>>Hey there...
Lovely recipe for smoked beets but I'm not a fan of cottage cheese.I'm a young cook from Greece and you are responsible for this (ok, almost...). Have a nice time mate !!!

7. by Aisha on Mon 31 Mar 2008 @ 09:49

hi Jamie,
im a eastern lady. whenever i have a leisure time i watch your cooking show and the best thing in your coooking style is that you are very easy person to get along with at any time and you dont follow any difficult methods in cooking. secondly i like the taste you creat for the meat and salads specially the marinating stuffs. i would like to ask u favor as im muslim and I cant use wine etc. in my cooking so kindly do keep some options that can allow us to use your all recipes and enjoy a quality time with the family. love your show and we adore u too... my best wishes to u...

8. by Ton Vos on Sun 16 Mar 2008 @ 08:53

hardstikke goed dit kookboek

9. by wendy on Fri 14 Mar 2008 @ 16:17

hi love your new book wish it was like the one you were doing on your series of jamie at home with the drawn pictures loved the series. x

10. by ket on Wed 12 Mar 2008 @ 11:53

alrite chicken maistro

11. by dannyboy on Wed 12 Mar 2008 @ 11:51

alrite main man

12. by Tim on Tue 04 Mar 2008 @ 07:25

I just love your style of cooking!! I've got almoast all of your (dutch) books!! And I just love the new one At home with jamie!! Love the recipes and I just love the show!!

And what has that reaction above me got to do with food?? Little bit of a strange dude... and also the reaction: Nice tits I mean come on!

Keep on rock'in Jamie!!

Grtz Tim.

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