Pumpkin Spice Roast Beef  with Warm Beets

Pumpkin Spice Roast Beef with Warm Beets

  • Preparation 45 min
  • Cooking 1 h
  • Makes 6 to 8 servings
Featured in RICARDO Magazine FALL 2015 (p. 64)
  • Sans noix
  • Sans gluten
  • Sans oeufs
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Categories

Ingredients

  • Roast

    • 1 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • 1 sirloin beef roast, about 4 lb (1.8 kg), tied
    • 12 medium red potatoes, halved
    • 1/4 cup (60 ml) olive oil
  • Beets

    • 5 oz (150 g) dry chorizo sausage, diced
    • 2 shallots, thinly sliced
    • 2 tbsp (30 ml) olive oil
    • 4 large beets, cooked, peeled and cubed
    • 1 tbsp (15 ml) honey
  • Garnish

    • 1 cup (250 ml) sour cream
    • 1/4 cup (10 g) flat-leaf parsley leaves, chopped
    • Salt and pepper

Preparation

  • Roast

  • Beets

Note from Ricardo

If you prefer your roast medium-rare, a meat thermometer inserted into the centre of the roast should read 125°F (52°C).

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