Beef Steak & Beetroot with White Sauce

Difficulty: Medium.rnPreparations: 1 hour and 50 minutes.rnServing: 2 servings. Written by: Agent Blink, W138, K138, 4H88 You’ll do some cooking for this low-carb and low-cal main dish, up to 2 hours to be more exact. As for us, we’ve managed to be ready in 1 hour and 50 minutes. The baked beetroot and beef steak were worth the wait. And while we waited, we quickly prepared a refreshingly creamy yogurt and goat cheese sauce.

Nutritional Chart:

Calories: 274 kCal / serving Proteins: 20g.rnFats: 15g.rnCarbs: 15g.

Ingredients Needed:

-2 medium beetroots, peeled. -5 ounces beef steak, horizontally halved. -1 red onion, quartered. -3 garlic cloves. -1 tablespoon olive oil. -Salt. -Pepper. -Fresh thyme. -2 tablespoons yogurt. -1 teaspoon vinegar. -2 tablespoons goat cheese, crumbled. -1 teaspoon dill, finely chopped. -lemon zest. -1 teaspoon lemon juice. -1 teaspoon olive.

Preparation Steps For Beef Steak & Beetroot with White Sauce:

1) Wrap the beetroots in aluminum foil, place them in a baking dish and bake them for 60 minutes at 400⁰F/200⁰C.rn2) Add the meat to a baking dish, top with the onion and garlic and drizzle with olive oil.rn3) Season with salt and pepper, place a few thyme sprigs on top and bake for 45 minutes at 350⁰F/180⁰C.rn4) Add the yogurt, vinegar, goat cheese, dill, and olive oil to a small bowl. Season with lemon zest and mix until even.rn5) Slice the meat and beetroot and serve them with white sauce. Garnish with the baked veggies. Here's the recipe's video: https://www.youtube.com/watch?v=4ftieeOql-4