Peppered roast beef with beetroot granita

May 7, 2008 (Last Updated: January 11, 2019)
Peppered roast beef with beetroot granita recipe

This peppered roast beef with beetroot granita pairs well the sweet spicy fruit of a shiraz such as Zandvliet Kalkveld Shiraz or Graham Beck Shiraz-Viognier or a pinotage like Diemersfontein.

Peppered roast beef with beetroot granita

Serves: 4
Cooking Time: 30 mins plus extra for setting



  • 6 medium-sized cooked beetroots, to yield
  • 250ml beetroot purée
  • 250ml water
  • juice and zest of 1 lemon
  • salt and freshly ground black pepper, to taste
  • BEEF

  • 500g beef fillet
  • 30ml olive oil
  • 50ml freshly ground black pepper
  • salt, to taste
  • mixed baby leaves, to serve



To make the granita, purée the cooked beetroot in a food processor. Add the water, lemon juice and zest to the purée, and season. Pour the mixture into a flat container and freeze until solid.


Rub the fillet with the olive oil, black pepper and salt. Heat a griddle pan until smoking hot and sear the fillet on all sides until golden brown on the outside, about 2 minutes. Leave to rest for 5 minutes before slicing the roast beef into thin slices.


Remove the granita from the freezer. Using a fork, scrape the surface of the mixture until fine ice crystals form. Serve the roast beef immediately with the mixed leaves and a generous helping of beetroot granita.

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