Beetroot Steaks with Shallot Puree and Asparagus

Servings: Serves: 4

Nutritional Information:

Per serving (329g) Calories 197, Fat 14g, Saturates 2.5g, Sugars 10g, Salt 2.6g




Melt the 3 tablespoons of butter in a pan and add the shallots and salt. Cook gently, stirring occasionally, until soft and meltingaround 20 minutes, adding the chopped garlic and nutmeg for the final 5 minutes. Set aside to cool slightly.


Cut the beetroot into 1.5cm thick steaks and place in a shallow frying pan with the oil and butter. Season lightly and cook, over a medium heat, for 10 minutes. Turn over half way through.


Add the stock and squashed garlic to the beetroot and continue to cook, turning occasionally, until the stock has evaporated and the beetroot is just tender. Baste the beetroot in the juices as it cooks for extra flavour.


Blend the shallots with a hand blender until very smooth. Taste, and adjust the seasoning if necessary.


Blanch the asparagus in boiling water for 3 minutes and drain.


To serve, place some shallot puree on plates along with the beetroot steaks and asparagus. Drizzle over some of the beetroot pan juices and serve immediately.


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