Roasted Beef Bolar with Autumn Vegetable Salad & Horseradish Cream

Ingredients

1-1.5kg Beef Bolar Roast

3 tbls Wholegrain Mustard

2 tbls Olive Oil

½ tsp Sea Salt

½ tsp Cracked Black Pepper

½ Kent Pumpkin

600gm Potatoes

1 Bunch Baby Beetroot

1 Bunch Heirloom Carrots

1 Bunch Asparagus

2 Cups Baby Spinach

Extra Olive Oil & Sea Salt

1 ½ Cups Sour Cream

⅓ Cup Horseradish

1 tsp Caster Sugar

Method

To prepare the beef, preheat the WeberQ and follow the manufactures instructions for using the roasting trivit and tray.

To prepare the vegetable salad, preheat the oven to 180℃. Cut the pumpkin into slices, slice the potatoes, wash the beetroot and carrots and peel and cut the ends from the asparagus spears.

Drizzle the vegetables with olive oil and sprinkle with sea salt. Place on baking trays lined with baking paper and roast until tender. The vegetables will cook at slightly different times.

In a small bowl combine the wholegrain mustard, olive oil, sea salt and black pepper, mix well.

Generously cover the beef bolar roast with the mustard mixture, place on the trivit, using a meat thermometer, roast until the internal temperature reaches 60℃ (medium) Allow to rest for 10 minutes prior to carving.

While the beef and vegetables are cooking, place the horseradish, sour cream and sugar in a bowl, season with a little sea salt and cracked black pepper, whisk until thick.

To serve, toss the warm vegetables with the baby spinach and arrange on a serving platter, slice the beef and serve with the horseradish cream.

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