Grilled Beef with Beets and Blue Cheese

Name: Grilled Beef with Beets and Blue Cheese
Total time: 30 min
Ingredients: 4 boneless ribeye steaks; salt; freshly ground black pepper; 800 g baby potatoes; 15 g salt; 15 ml olive oil; 500 g beetroots peeled and cut into thin sticks; pinch salt; 60 g butter; 30 g walnuts coarsely chopped; 1 shallot peeled and finely diced; 60 g Castello® Traditional crumbled danish blue or Danablu, crumbled; 15 g fresh rosemary; salt; freshly ground black pepper

Cook 30 Min (minutes) 4 servings

An impressive meal in no time - our recipe for Grilled beef with beets and blue cheese is bound to bring big flavours without you spending a day in the kitchen. The combination of tasty rib-eyes, savoury potatoes, sweet beets and an intense blue cheese dressing will guarantee that every bite packs a punch.

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ingredients

4 boneless ribeye steaks
salt
freshly ground black pepper
800 g baby potatoes
15 g salt
15 ml olive oil
500 g beetroots peeled and cut into thin sticks
pinch salt

Castello Danish Blue Cheese Dressing

60 g butter
30 g walnuts coarsely chopped
1 shallot peeled and finely diced
60 g Castello® Traditional crumbled danish blue or Danablu, crumbled
15 g fresh rosemary
salt
freshly ground black pepper

preparation

Preparation

1. Preheat oven to 225ºC. Boil potatoes in a large saucepan of salted water for 10 minutes. Remove from heat, drain, run under cold water and carefully remove skin. Drain well and place in a medium bowl; toss with olive oil. Place on a parchment-lined baking sheet.

2. Sprinkle beets with salt and place on a separate parchment-lined baking sheet. Place both baking sheets into the oven and roast for 10 minutes. Turn and shake sheets after 5 minutes.

3. Season steaks with salt and pepper, then grill or fry them to desired doneness. Allow to rest covered loosely with aluminum foil for 5 minutes.

4. In a medium skillet, brown butter, then add walnuts and the shallot. Remove from heat and add cheese and rosemary. Gently stir and allow to slowly melt.

5. Toss the roasted beet sticks with the Castello® Traditional Crumbled Danish Blue dressing and season with salt and pepper.

6. Serve the steaks with roasted potatoes and marinated beets on the side.