Topside comes from the inner muscle of the thigh. This muscle is reasonably tender and very lean so it makes a good roasting joint. Topside can be bought in small to large joints depending on how much you need – excellent value with no waste!


  • 1.2 kg quality topside beef roast

  • 1 tbsp jarred horseradish

  • 1 garlic clove, finely chopped, plus 2 garlic heads, halved

  • 1 tbsp thyme

  • 2 red onions, thickly sliced

  • 3 bunches baby beetroot, trimmed, and small tender leaves reserved

  • 200 g baby beans, trimmed

  • 2 cups baby spinach

  • 1 tbsp red wine vinegar, or to taste


  • 1.

    Preheat oven to 250°C. Combine horseradish, chopped garlic, thyme and abut 1 tablespoon olive oil in a bowl, season to taste with salt and freshly ground pepper, then brush over beef and set aside at room temperature to marinate for 30 minutes. Place onion and remaining garlic in a small roasting pan, place beef on top and place in oven, immediately reducing temperature to 200°C. Roast, basting occasionally with pan juices until cooked to your liking (45-50 minutes for medium-rare, 50-55 minutes for medium). When done, cover loosely with foil and set aside to rest for 30 minutes.

  • 2.

    Meanwhile, place baby beetroot cut-side up in a separate roasting pan, drizzle with about 1 tablespoon olive oil, season to taste and roast for about 40 minutes until tender, set aside.

  • 3.

    Blanch beans in a saucepan of boiling salted water for about 3 minutes until just tender, drain and set aside in a bowl with beetroot leaves and spinach. Just before serving, add baby beetroot, vinegar and about 1½ tablespoons olive oil, season to taste and toss to combine.

  • 4.

    Combine sour cream, horseradish and garlic in a bowl, season to taste. Thinly slice the beef and serve with baby beetroot salad, roast onions form the pan, pan juices and with horseradish cream to dollop.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 486kj
  • Fat Total 24g
  • Saturated Fat 9g
  • Protein 45g
  • Carbohydrate 20g
  • Sugar 8g
  • Sodium 190mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tip 1: The beef needs to rest for at least half an hour for maximum tenderness – cover loosely with foil and leave in a warm place.

Tip 2: This beef is best served very thinly sliced - always be sure to slice meat across the grain to maximise tenderness.

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