B00CU1W244_EBOK

1 SERVE =
2 units protein
1½ units vegetables
1 unit fats
Roast beef wit
chimichurri sa
SERVES 6 PREP 15 mins, plus mar
1 tablespoon dried Italian herb mix
1 teaspoon sweet paprika
¼ teaspoon chilli powder
or cayenne pepper
2 cloves garlic, finely chopped
2 tablespoons red wine vinegar
1.2 kg beef topside roast or rib roast
1 tomato, seeded and chopped
2 brown onions, each cut into
eight wedges
1 bunch beetroot, trimmed, peeled
and cut into 3 cm thick wedges
Green Salad (see page 155), to serve
MUSTARD DRESSING
1 tablespoon extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoons lemon juice
2 teaspoons wholegrain mustard
1
2
3
4
5
Chimichurri is an Arge
garlic and vinegar. Left
and is the perfect accom
and keep a jar in the fri
Combine the dried herbs
pepper, garlic and red wi
mixture in half.
Place the beef in a shallo
the beef, then cover and
45 minutes.
Combine the remaining s
2 teaspoons water in a bo
pepper, then set the sals
Preheat the oven to 230°
a roasting tin and season
beetroot wedges in foil a
then reduce the oven tem
for another 40–45 minute
Remove the beef from th
to rest for 20 minutes. If t
pass easily through the w