Smoked Beets with Steak and cottage cheese dressing Recipe

How to make it

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• 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!