250 g (8 oz) small, unpeeled baby beetroot, green stalks removed
2 lean rump or sirloin steaks, about 200 g (7 oz) each, trimmed
2 teaspoons olive oil
finely grated rind of 1 lemon, and 1 1/2 tablespoons lemon juice
1 garlic clove, finely chopped
2 tablespoons finely chopped chives
175 g (6 oz) runner beans, sliced
1 teaspoon horseradish sauce
1 teaspoon clear honey
3 tablespoons reduced-fat soured cream
10 radishes, thinly sliced
50 g (2 oz) walnut pieces
125 g (4 oz) bistro-style salad leaves
salt and pepper
Cook the beetroot in a saucepan of boiling water for 10–25 minutes, depending on the size of the beetroots, until tender.
Meanwhile, place the steaks in a shallow dish with the olive oil, lemon rind, garlic, 1 tablespoon of the chopped chives and plenty of cracked black pepper. Toss until the steaks are well coated in the marinade.
Bring another saucepan of water to the boil and cook the runner beans for 1–2 minutes until almost tender. Drain and cool immediately under cold running water.
Heat a ridged griddle pan over a medium-high heat and griddle the steaks for 1 minute each side until charred but still pink. Set aside in a warm place to rest.
Mix the lemon juice, horseradish, honey, soured cream and remaining chives in a bowl and season with salt and pepper.Drain the beetroot, cut into wedges and toss with the cooked beans, radishes, walnuts and salad leaves, then heap on to serving plates. Slice the beef thinly and arrange over each salad, drizzle over the horseradish dressing and serve.