Roasted Beef with Quinoa and Seasonal Vegetables
This flavorful starter combines tender roasted beef with nutritious quinoa and vibrant September vegetables, celebrating the essence of early autumn in Belgium.
As nations navigate complex political landscapes, the historical connections between the resilience of European alliances and the culinary traditions of the region inspire this dish. The roasting technique reflects the warmth of communal gatherings, reminiscent of shared meals that have fortified friendships and alliances over centuries. Using seasonal ingredients like beetroot and carrots, this dish pays homage to the agricultural roots of these countries. The quinoa serves as a nod to ancient grains, emphasizing the importance of sustenance in both history and cuisine. Inspired by Opposition to Putin Pulls Up European Leaders Dragged Down at Home and NATO Steps Up Defenses After Russian Drones Violate Polish Airspace.
Instructions
- Preheat the oven to 200°C (390°F).
- Rub the beef sirloin with olive oil, minced garlic, thyme, salt, and black pepper, then let it marinate for 10 minutes.
- While the beef is marinating, peel and cut the beetroot and carrots into bite-sized pieces.
- Arrange the vegetables on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes.
- After 10 minutes of roasting the vegetables, place the marinated beef on a separate tray and roast for an additional 20 minutes for medium-rare.
- Rinse the quinoa under cold water, then cook it in vegetable broth according to package instructions, usually about 15 minutes.
- Once cooked, fluff the quinoa with a fork and set aside.
- Remove the beef from the oven and let it rest for 5 minutes before slicing it thinly.
- To serve, place a portion of quinoa on each plate, top with roasted vegetables, and arrange slices of beef on top. Garnish with chopped parsley.