Bart's Recipes
Take the roast beef out of the refrigerator fifteen minutes before serving. Ice-cold meat tastes flat because the cold locks in the volatile aromas; the full beef flavor only develops at room temperature.
Dry-toast the walnuts in a skillet over medium-high heat until they smell fragrant, about four minutes. Shake the pan regularly, as nuts with a high fat content quickly go from toasted to bitter. Let them cool and break them into coarse pieces with your hands.
Cut the cooked beetroots into thin half-slices. Mix them in a bowl with the apple cider vinegar, one tablespoon of olive oil, salt, and black pepper, and let them marinate for ten minutes. The acidity tempers the earthy sweetness of the beetroot and ensures it doesn't overpower the beef.
Whisk the yogurt with the horseradish, mustard, some salt, and a splash of the beetroot juice. Taste as you go, as horseradish becomes noticeably sharper after a few minutes in acid than it initially seems.
Arrange the roast beef slices overlapping on a cold plate and distribute the marinated beetroot in between. Scatter the arugula loosely over the top.
Spoon dollops of the horseradish yogurt over the dish, drizzle with the remaining olive oil, and finish with the walnuts, plenty of torn dill, and black pepper. Lean beef and whole milk yogurt provide the protein, while the walnuts and olive oil provide the fat.
