Porterhouse, Roast Beets & Potato with Mixed Leaf Salad & Horseradish

Porterhouse, Roast Beets & Potato with Mixed Leaf Salad & Horseradish

  • 35 min
  • 550 calories

Horseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbage. It is a root vegetable used as a spice. Combined in this recipe with earthy beetroot, dill and quality beef, it is a delicious meal. Enjoy!

Number of servings


  • 300 Gram Porterhouse Steak (Thick-Cut) 300 Gram Porterhouse Steak (Thick-Cut)
  • 250 Gram Baby Red Beetroot 250 Gram Baby Red Beetroot
  • 250 Gram Chat Potatoes 250 Gram Chat Potatoes
  • 1 Small Bunch Dill 1 Small Bunch Dill
  • 2 Tbsp Sour Cream 2 Tbsp Sour Cream
  • 1 Tbsp Horseradish Cream 1 Tbsp Horseradish Cream
  • 1 Cup Mixed Lettuce 1 Cup Mixed Lettuce
  • 1 Tbsp Balsamic Dressing 1 Tbsp Balsamic Dressing
  • 1 Lemon 1 Lemon

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Baking Tray

Step 1

1 Prepare Veg

Preheat oven to 200°C. Dry off and quarter the chat potatoes and cut the baby red beetroot into small wedges (about 4 per half).

Tip! Ensure potatoes and beetroot are cut roughly the same size to cook evenly.

Step 2

2 Roast Veg

Spread potatoes and beetroot in a single layer on a lined baking tray (use 2 if necessary). Season with salt and pepper and lightly coat with olive oil. Cook in the oven for 25 minutes, until tender.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Step 3

3 Cook Steak

Heat olive oil in a frypan over medium-high heat. Pat porterhouse steak dry with paper towel. Season steak on both sides with salt. When oil is shimmering, add steak and cook 3-4 minutes each side for a medium-well done steak (or alter time to your preferred doneness). Remove from pan, set aside to rest.

Tip! We supply our meat as a thick-cut portion, as we think it cooks much better in a bigger piece. You can always cut into thinner steaks if preferred, but you will have to keep a closer eye on it to reach your desired doneness.

Step 4

4 Make Dressing

Pick dill leaves and chop, discarding stems while reserving some leaves for garnish. In a small bowl combine sour cream, horseradish cream (using as much or as little as desired) and 1 Tbsp of chopped dill. Add in a squeeze of lemon juice (to taste), 1 Tbsp of water and mix well. Season with salt and pepper.

Step 5

5 You Plate It

Toss mixed lettuce with balsamic dressing and divide between plates. Serve with roasted potatoes, beetroot and steak, sliced to your liking. Garnish with as much dill and horseradish dressing as you wish. Enjoy!

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