Name: Salad of Grilled Rump Steak, Spinach, Smashed Parsnips and Swede
Ingredients: 2 tablespoons fresh rosemary leaves; 100 g butter; 1 tablespoon fresh thyme leaves; 200 g cooked beetroot; 400 g parsnips, cut into medium-sized chunks; salt and freshly ground black pepper; 400 g swede, cut into medium-sized chunks; 400 g spinach; 1 red onion, thinly sliced into rings, rinsed in cold water and put in the fridge covered with iced water; 3 tablespoons extra-virgin olive oil, plus more for brushing; 3 tablespoons red wine vinegar; 2 large handfuls of flat-leaf parsley; 2 tablespoons finely grated horseradish (or use horseradish paste); 4 rump steaks, each about 200 g; 1 garlic clove, peeled

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

This is a really good winter salad. Beetroot is a much underrated vegetable – I remember when, in 1992, an Australian-chef-led restaurant opened in London’s Chelsea and several top reviewers commented on the chef’s overuse of beetroot – I think it appeared in two or three dishes. How times change, though. In recent years, restaurants all over the UK have begun to embrace this vegetable anew.

If you buy raw beets, you can cook them in several ways. I prefer to wrap the washed beets t