Steak with blue cheese and beetroot salad

James Martin's tangy beetroot and blue cheese salad makes the perfect partner to tender juicy fillet steaks
By James Martin
Steak with blue cheese and beetroot salad
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 3 tbsp butter
  • 4 medium beetroot
  • 1 pinches black pepper
  • 2 fillet steaks, each 175g
  • 1 handfuls flat leaf parsley, chopped
  • 1 handfuls leaves lettuce, peppery
  • 200 g blue cheese, preferably Swaledale
  • 3 tbsp olive oil


1. Melt half of the butter in a saucepan and fry the beetroots.

2. Season the steaks with salt and freshly ground black pepper and fry them in the remaining butter, in a non-stick frying pan until done to your liking.

3. Put the beetroot into a bowl with the parsley and lettuce leaves and crumble in the blue cheese. Add the olive oil and season to taste.

4. Serve a mound of salad with the steaks.

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