Grilled Beef with Beets and Danish Blue Cheese

Ingredients for 4 servings

4 boneless rib-eye steaks
Salt and freshly ground black pepper

2 pounds baby potatoes
1 tablespoon salt
1 tablespoon olive oil
1 pound fresh beets, peeled and cut into thin sticks
Pinch of salt                         

Castello® Blue Cheese Dressing
1/2 cup butter
2 tablespoons walnuts, coarsely chopped
1 shallot, peeled and finely diced
1/2 cup Castello® Danish Blue cheese, crumbled 
1 tablespoon fresh rosemary
Salt and freshly ground black pepper

Grilled Beef with Beets and Danish Blue Cheese


Preheat oven to 450ºF. Boil potatoes in a large saucepan of salted water for 10 minutes. Remove from heat, drain, run under cold water and carefully remove skin. Drain well and place in a medium bowl; toss with olive oil. Place on a parchment-lined baking sheet.

Sprinkle beets with salt and place on a separate parchment lined baking sheet.
Place both baking sheets into the oven and roast for 10 minutes. Turn and shake sheets after 5 minutes.

Season steaks with salt and pepper, then grill or fry them to desired doneness. Allow to rest covered loosely with aluminum foil for 5 minutes.

In a medium skillet, brown butter, then add walnuts and the shallot. Remove from heat and add crumbled Danish Blue cheese and rosemary. Gently stir and allow to slowly melt. Toss the roasted beet sticks with the blue cheese dressing and season with salt and pepper.

Serve the steaks with roasted potatoes and marinated beets on the side.

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