Tuesday: Beets layered with beef and goat cheese

I'm not really sure where this idea to use up the beef that didn't end up in the hotpot came from, but I'm definitely glad it came.

Make a vinaigrette from sherry vinegar, olive oil, salt, ras al hanout, black pepper, a bit of mashed garlic, and a pinch of of brown sugar.

For the beef: cut some steak into 2-4mm slices, sear the slices in a very hot pan, toss them with some vinaigrette and set aside.

For the beets: peel and slice them (1cm thick) and steam until tender.

Layer the sliced beets with, strips of beef, sliced goat cheese (we used a soft cheese with a rind for this), and vinaigrette.

As an accompaniment I made some basmati rice and served it topped with ras al hanout and chopped pistachios. That was a magical combination.

Great food.