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Photo of Beef fillet with roasted beetroot and carrot salad by WW

Beef fillet with roasted beetroot and carrot salad

Total Time
2 hr
25 min
1 hr 25 min
This is a classic mix of old and new. We’ve teamed traditional roast beef and horseradish with a modern warm salad that looks as good as it tastes.



1 bunch(es), trimmed

Baby carrot

220 g, trimmed (2 bunches)


1 tbs, (red wine)

Olive oil

1 tbs

Beef fillet (tenderloin), raw

500 g, fat trimmed

Horseradish cream

2 tsp

Light sour cream

2 tbs

Lemon juice

1 tbs

Baby spinach

2 cup(s)

Fresh chives

1 tsp, finely chopped

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Line 2 large baking trays with baking paper. Wrap each beetroot in foil. Place on 1 of the prepared trays. Bake for 30 minutes. Add carrots and lightly spray with oil. Bake for a further 30 minutes. Remove from oven and stand for 10 minutes or until beetroot is cool enough to handle. Using disposable gloves, peel beetroot and cut into wedges.
  2. Meanwhile, whisk vinegar and oil in a bowl. Set dressing aside.
  3. Reduce oven to 200°C or 180°C fan-forced. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook beef for 2–3 minutes each side or until browned. Transfer to prepared tray. Bake for 15 minutes or until cooked to your liking. Transfer to a plate. Cover to keep warm. Allow beef to rest for 5 minutes before slicing thickly.
  4. Meanwhile, place horseradish, sour cream and juice in a small bowl. Season with salt and freshly ground black pepper. Stir to combine. Serve beef with horseradish cream, roasted beetroot and carrot, and spinach. Sprinkle beef with chives and drizzle vegies with dressing.