Grilled Beef and Beets with Castello® Danish Blue

Ingredients for 4 servings

4 boneless rib-eye steaks (approximately 250-350 g each)

salt and freshly ground black pepper

1.75 lbs (800 g) baby potatoes

1 tbsp 15 mL salt

1 tbsp 15 mL  olive oil

1.1 lbs 500 g fresh beets, peeled and cut into thin sticks

pinch salt                             

Castello® Blue Cheese Dressing
½ cup  60 g butter
2 tbsp  20 g walnuts, coarsely chopped
1 shallot, peeled and finely diced
½ cup 60 g Castello® Danish Blue Cheese, crumbled
1 tbsp 15 mL  fresh rosemary
 salt and freshly ground black pepper

Grilled Beef and Beets with Castello® Danish Blue


Preheat oven to 450ºF (230ºC).

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.

Grill or fry the steaks to desired doneness; season with salt and pepper. Allow to rest covered loosely with aluminum foil for 5 minutes.

In a medium skillet, brown butter, add walnuts, shallot; remove from heat and add Blue Cheese and rosemary. Gentle 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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