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Winter roast beef with beetroot and horseradish

Serves   4-6
Prep time: 20 mins
Cooking time: 1 hr 10 mins

Nothing beats a cosy roast dinner in winter and this roast beef with beetroot and horseradish is no exception! Make it a hearty veggie-packed meal with a side of your favourite roasted root vegetables.

Roast beef




  • 3 Tbsp horseradish
  • 3 garlic cloves, minced
  • 1 Tbsp thyme leaves
  • 1 kg beef topside roast, room temperature
  • 2 onions, cut into wedges
  • 500g fresh beetroot, trimmed and cut into wedges
  • 250g sour cream


  1. Preheat your oven to 180°C fan bake. In a small bowl or jug combine two tablespoons of horseradish, two garlic cloves, thyme leaves, a drizzle of olive oil and seasoning. 
  2. Place the beef in a large roasting dish and brush the horseradish mixture over the top. Scatter the onion into the roasting dish, drizzle with olive oil and season. Bake for 35-40 minutes for medium-rare or until cooked to your liking, basting occasionally with the pan juices. Once cooked, cover with foil and set aside to rest for 20-30 minutes. 
  3. Meanwhile, place the beetroot on a separate roasting dish, drizzle with olive oil, and season. Roast for 30 minutes or until tender.
  4. In a small bowl, combine the sour cream, remaining horseradish and garlic and season to taste. 
  5. Slice the beef and serve alongside the roasted beetroot and onion, horseradish cream and pan juices.     

Top tip:

Toss the roast beetroot with 120g baby spinach, a generous drizzle of olive oil, a few tablespoons of red wine vinegar and seasoning to create a scrumptious salad.


McGuigan Zero Shiraz

Shiraz and roast beef are a match made in heaven and it's stellar when the shiraz is a saintly 0 percenter.

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