Roast Fore Rib of Beef with Beetroot and Horseradish

There was one thing I was already afraid of when I read the list of ingredients, which was that all those ingredients would make the dish bland overall, as none of them would really be able to shine and sparkle. And I was right. I sometimes had hints of garlic and rosemary (and of course the meat and beetroot), and that was it.

I added only a bit of lemon juice to the crème fraîche, yet it turned into a very liquid cream; in contrast, I had to add nearly half a glass of horseradish to actually taste any of it, and yet that flavour nearly dissappeared when paired with the meat.

We made only half a quantity of this recipe and used a different cut of meat (Dutch name 'rosbief'), 750 g calculated for four persons, which was fine (a bit on the generous side, actually). Because of the reduced quantities, I had to reduce the cooking time; I cooked the beets as described, but only added the beef for the last 20 min in the oven.