Aussie beef roast with horseradish, beets and green beans
2 2/3 Aussie grassfed beef round roast
2 tbsp olive oil
4 tbsp horseradish jarred
2 each finely chopped garlic cloves
2 each halved garlic heads
1 tbsp thyme
2 each thickly sliced Spanish onions
3 bunches trimmed and small tender leave reserved baby beets
7 oz. trimmed baby beans
2 cups baby spinach
1 tbsp red wine vinegar
3/4 cup sour cream
To cook: Preheat oven to 450°F / 250°C. Combine 2 tablespoons horseradish, 1 clove chopped garlic, thyme and 1 tablespoon olive oil in a bowl, season to taste with salt and freshly ground pepper, then brush over beef and set aside at room temperature to marinate for 30 minutes. Place onion and 2 garlic heads in a small roasting pan, place beef on top and place in oven, immediately reducing temperature to 400°F / 200°C. Roast, basting occasionally with pan juices until cooked to your liking (45-50 minutes for medium-rare, 50-55 minutes for medium). Cover loosely with foil and set aside to rest for 30 minutes.
Place baby beets cut-side up in a separate roasting pan, drizzle with about 1 tablespoon olive oil, season to taste, cover with foil and roast for about 40 minutes until tender, set aside.
Blanch beans in a saucepan of boiling salted water for about 3 minutes until just tender, drain and set aside in a bowl with beet leaves and spinach. Just before serving, add baby beets, vinegar and about 1½ tablespoon olive oil, season to taste and toss to combine.
For the horseradish cream: Combine sour cream, remaining horseradish and remaining chopped garlic in a bowl, season to taste.
To serve: Very thinly slice the beef and serve with baby beet salad, roast onions form the pan, pan juices and with horseradish cream to dollop.