Elegant plated dish with seared steak, salt-baked beetroot on whipped goat’s cheese with walnuts, boulangère Wilja potatoes, and green leaves.
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Steak with Salt-Baked Beetroot, Whipped Goat’s Cheese, Walnuts & Boulangère Wilja Potatoes

ByAllotment Kitchen

There are few things more satisfying than creating a plate that balances richness, freshness, and a touch of sweetness – especially when it shows off what’s come straight from the allotment. This recipe brings together a perfectly seared steak, earthy salt-baked beetroot, creamy whipped goat’s cheese, crunchy walnuts, and golden-topped Wilja potatoes. It’s an elegant dish that still feels hearty and comforting.

Ingredients (Serves 2)

  • 2 steaks (ribeye, sirloin, or fillet)
  • 3–4 medium beetroot
  • 200g soft goat’s cheese
  • 2 tbsp double cream or olive oil (for whipping)
  • Small handful of walnuts, toasted and chopped
  • Fresh herbs: chives, dill, or parsley
  • 600g Wilja potatoes, peeled and thinly sliced
  • 1 clove garlic, sliced
  • 250ml chicken or vegetable stock + splash of milk
  • 25g butter (plus extra for basting)
  • Olive oil
  • Flaky salt & black pepper
  • Optional: rocket or green beans to serve

How to Salt-Bake Beetroot

Salt-baking intensifies the flavour of beetroot, drawing out its natural sweetness while keeping it tender and juicy.

  1. Preheat oven to 200°C.
  2. Wash beetroot thoroughly, leaving skins on. Trim leaves but keep a little stalk attached (this helps prevent bleeding).
  3. In a large bowl, mix 1kg of coarse sea salt with 2 egg whites and a splash of water until it feels like damp sand.
  4. Spread a thin layer of salt in a baking dish, place the beetroot on top, then cover completely with the remaining salt mixture.
  5. Bake for 60–75 minutes depending on size. A skewer should slide through easily.
  6. Allow to cool slightly, crack away the salt crust, and peel while warm. Slice into wedges or rounds.

Boulangère Wilja Potatoes

  1. Preheat oven to 180°C.
  2. Layer sliced Wilja potatoes in a shallow baking dish with garlic, thyme, salt, and pepper.
  3. Pour over hot stock and a splash of milk, dot with butter.
  4. Cover with foil and bake for 40 minutes. Remove foil and bake for a further 15–20 minutes until tender and golden.

Whipped Goat’s Cheese

  1. Place goat’s cheese in a bowl with double cream or a splash of olive oil.
  2. Whip with a whisk or food processor until smooth and airy.
  3. Chill until ready to serve.

Steak

  1. Bring steaks to room temperature and season generously with salt and pepper.
  2. Heat a heavy pan until very hot, add a little oil, and sear the steaks for 2–3 minutes per side.
  3. Add a knob of butter, a crushed garlic clove, and a sprig of thyme to the pan. Baste steaks for 1–2 minutes.
  4. Rest under foil for 5–7 minutes.

To Plate

  1. Spread or dollop whipped goat’s cheese slightly off-centre on each plate.
  2. Arrange beetroot wedges on and around the cheese. Drizzle with honey or aged balsamic.
  3. Scatter with toasted walnuts and herbs.
  4. Add a neat square of boulangère potatoes opposite the beetroot.
  5. Slice the steak and fan between potato and beetroot. Spoon resting juices over.
  6. Finish with a few rocket leaves or buttered green beans.

Why This Works

  • Steak provides richness and savoury depth.
  • Beetroot & goat’s cheese bring earthy sweetness and creamy tang.
  • Walnuts & herbs give crunch and freshness.
  • Wilja potatoes deliver hearty comfort in an elegant form.

A composed plate that’s allotment-led, elegant enough for a dinner party, but still deeply satisfying on a weeknight.

💡 Tip: Salt-baking works beautifully for carrots and celeriac too – worth trying when your allotment glut comes in!

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