How to make it

  • Lay the beetroots on a double layer of foil – about 30cm/12inches(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 flavour the beets.
  • carefully insert your foil package among the coals, making sure you place some coals on top
  • Leave it to cook for 30 to 40 minutes, or until the beets are tender
  • remove the package and allow it to cool down.
  • Unwrap it and remove the beets, discarding the rosemary sprigs.
  • Once cooled slightly, peel the beets and discard the charred skin.
  • Cut the beets into irregular chunks and place in a bowl.
  • Add the vinegar,
  • 3 tablespoons of 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 olive oil,
  • add 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
  • 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!

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