Roast Beef with Horseradish Sour Cream & Heirloom Carrots

Roast Beef

with Horseradish Sour Cream & Heirloom Carrots

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 565 Cals/serving

Nothing says ‘comfort food’ like roast beef and horseradish. To modernize this classic you’ll be serving it with a side of heirloom carrots and a zesty, slightly peppery green called mizuna. We’re keeping the beautiful simplicity of the beef, roasting it with a just hint of thyme and finishing it with a dollop of horseradish sour cream. This recipe has the perfect balance of tradition and innovation.

Get Cooking
fresh
ingredients
Roast Beef with Horseradish Sour Cream & Heirloom Carrots
Title
  • 1 bunch Baby Heirloom Carrots
  • 3 oz Mizuna
  • 1 bunch Thyme
  • 1 Eye Round Beef Roast, Tied
  • 1 Lemon
  • 1 Shallot
  • ¼ cup Sour Cream
  • 1 Tbsp Prepared Horseradish
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the beef from the refrigerator to bring to room temperature. Pick the thyme leaves off the stem. Cut the lemon into quarters and remove the seeds. Peel and mince the shallot, then place in a small bowl with the juice of 2 lemon wedges.
Start roasting the beef:
2 Start roasting the beef:
Place the beef on a lightly oiled sheet pan or baking dish. Drizzle with olive oil and season with salt and pepper on all sides. Roast the beef in the oven for about 8 to 10 minutes. Remove from oven.
Add the carrots:
3 Add the carrots:
To the sheet pan with the beef, add the carrots. Drizzle the carrots with olive oil and season with salt and pepper. Return the beef and carrots to the oven and roast for 18 to 20 minutes longer, or until the carrots are browned and the beef reaches your desired doneness. (An instant-read thermometer should register 130°F for medium.) Remove from the oven and top the roasted beef and carrots with the thyme, the juice of the remaining lemon wedges and a little olive oil. Transfer the beef to a cutting board or plate and rest for at least 5 minutes, covering loosely with aluminum foil to keep warm.
Make the horseradish sour cream:
4 Make the horseradish sour cream:
While the beef and carrots roast, in a small bowl, combine the sour cream and horseradish; stir until well-combined and season with salt and pepper to taste.
Make the salad:
5 Make the salad:
While the beef and carrots roast, make the dressing. To the shallot-lemon juice mixture, slowly whisk in 2 tablespoons of olive oil until well-combined; season with salt and pepper to taste. Just before serving, toss the mizuna with enough of the dressing to coat the greens (you may have extra dressing.)
Slice the beef and plate your dish:
6 Slice the beef and plate your dish:
After the meat has rested for at least 5 minutes, carefully cut off and remove the string. Find the lines of muscle in the roast, or the grain, then thinly slice the beef against (perpendicular to) the grain. Divide the roast beef slices between 2 plates and top with a dollop of the horseradish sour cream. Serve with the mizuna salad and roasted carrots. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Roast Beef

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the beef from the refrigerator to bring to room temperature. Pick the thyme leaves off the stem. Cut the lemon into quarters and remove the seeds. Peel and mince the shallot, then place in a small bowl with the juice of 2 lemon wedges.
2 Start roasting the beef:
Place the beef on a lightly oiled sheet pan or baking dish. Drizzle with olive oil and season with salt and pepper on all sides. Roast the beef in the oven for about 8 to 10 minutes. Remove from oven.
Start roasting the beef:
Add the carrots:
3 Add the carrots:
To the sheet pan with the beef, add the carrots. Drizzle the carrots with olive oil and season with salt and pepper. Return the beef and carrots to the oven and roast for 18 to 20 minutes longer, or until the carrots are browned and the beef reaches your desired doneness. (An instant-read thermometer should register 130°F for medium.) Remove from the oven and top the roasted beef and carrots with the thyme, the juice of the remaining lemon wedges and a little olive oil. Transfer the beef to a cutting board or plate and rest for at least 5 minutes, covering loosely with aluminum foil to keep warm.
4 Make the horseradish sour cream:
While the beef and carrots roast, in a small bowl, combine the sour cream and horseradish; stir until well-combined and season with salt and pepper to taste.
Make the horseradish sour cream:
Make the salad:
5 Make the salad:
While the beef and carrots roast, make the dressing. To the shallot-lemon juice mixture, slowly whisk in 2 tablespoons of olive oil until well-combined; season with salt and pepper to taste. Just before serving, toss the mizuna with enough of the dressing to coat the greens (you may have extra dressing.)
6 Slice the beef and plate your dish:
After the meat has rested for at least 5 minutes, carefully cut off and remove the string. Find the lines of muscle in the roast, or the grain, then thinly slice the beef against (perpendicular to) the grain. Divide the roast beef slices between 2 plates and top with a dollop of the horseradish sour cream. Serve with the mizuna salad and roasted carrots. Enjoy!
Slice the beef and plate your dish: