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Number of servings: 4

Ingredients:

4 small sirloin steaks, 4 – 6 ounces each

4 small beets, sliced into wedges

4 small sweet potatoes, cut into 1” chunks

1 medium yellow or white onion, peeled and quartered

1 bulb of garlic, peeled and cloves separated

4 tbsp olive oil (use extra virgin olive oil)

2 tbsp balsamic vinegar or red wine vinegar

A few sprigs of rosemary

1 tightly packed cup of baby spinach leaves

1 tbsp ground horseradish

2 tbsp lemon juice

salt and black pepper, to taste

Preparation:

Preheat your oven to 400 F. Place the vegetables except for the garlic in a large baking dish and drizzle with half of the olive oil and the balsamic or red wine vinegar. Bake for 15 minutes and then add the garlic cloves and rosemary. Bake for another 30 minutes or until the vegetables are tender and beginning to caramelize. Transfer the roasted vegetables to a large bowl and stir together with the baby spinach leaves.

Season the steaks with salt and black pepper and sear in a hot skillet with a little oil, cooking about 2 minutes per side; set aside to rest for 5 minutes. Mix the other 2 tbsp of olive oil with the horseradish and the lemon juice, along with a pinch each of salt and black pepper.

Divide the roasted vegetables among four individual plates and place the steaks on top. Drizzle the sauce over each plate and serve at once.