Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat a non-stick frying pan and season the meat well. Brown for 3-4 minutes each side (longer if it’s very thick), and allow to rest for 10 minutes. Thinly slice and set aside.
Blanch or grill the asparagus spears.
To make the dressing, whisk the horseradish, crème fraîche and lemon juice together with seasoning.
Assemble the plates with the beef slices, asparagus, rocket and beetroot and spoon the dressing over each. Sprinkle the lemon zest over everything.