roast fore rib of beef with beetroot and horseradish

[parthsheth2009]

ingredients

• 2kg fresh, different coloured beetroots
• sea salt and freshly ground black pepper
• olive oil
• 1 x 5–6kg fore rib of beef, preferably free-range or organic, French-trimmed, rolled and tied
• 2 cloves of garlic, unpeeled
• a small bunch of fresh thyme
• 3 tablespoons balsamic vinegar
• a small handful of freshly picked marjoram or parsley leaves
• 300g crème fraîche
• juice of 2 lemons
• 4cm chunk of fresh horseradish, peeled and grated, or 3 tablespoons from a jar

for the marinade
• a small handful of freshly picked rosemary leaves
• 6 cloves of garlic, peeled
• 6 good-quality anchovy fillets in oil, drained
• zest of 2 lemons