Peppered roast beef with beetroot granita – Food & Home Magazine
This peppered roast beef with beetroot granita pairs well the sweet spicy fruit of a shiraz such as Zandvliet Kalkveld Shiraz.
Ingredients
- <h3>BEETROOT GRANITA</h3>
- 6 medium-sized cooked beetroots, to yield
- 250ml beetroot purée
- 250ml water
- juice and zest of 1 lemon
- salt and freshly ground black pepper, to taste
- <h3>BEEF</h3>
- 500g beef fillet
- 30ml olive oil
- 50ml freshly ground black pepper
- salt, to taste
- mixed baby leaves, to serve
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