12 Beer Pairing Recipes Just In Time For OktoberFest

In October 1810 at the occasion of a royal wedding, stupendous celebrations and festivities with lots of beer were held in Munich, Germany. It became tradition now known as OctoberFest. This year’s event is held from 16 September to 3 October.

I am not really a beer drinker but as Belgian I am definitely proud of our magnificent heritage; when it comes to beer making ( and drinking), Belgium is the best!

My fellow blogger colleagues Milena and Chris from Craftbeering are truly passionate about craft beer and good food so together with a few fellow beer lovers we are posting this week our recipes inspired by beer and sharing them with you leading up to OktoberFest. Check out the blogs participating in the BASH:

www.craftbeering.com Schweinshaxe
www.itsybitsykitchen.com Bienenstich
www.girlheartfood.com Pork Schnitzel
www.tastyeverafter.com Kartoffelsuppe
www.beergirlcooks.com Beer Mustard Crusted Pork Loin
www.sugarlovespices.com Panino w/Porchetta
www.seasonsandsuppers.ca Rouladen (or Roasted Pork Loin with Beer Sauce)
www.thebeardedhiker.com Sauerbraten
www.kellylynnssweetsandtreats.com German Chocolate Cookies
www.leeksandhighheels.com Beef with Beet Puree & Purple Cauliflower
www.thehomecookskitchen.com Cheese and Cherry Strudel
www.whatshouldimakefor.com Bavarian Soft Pretzels

I paired my recipe with Leffe Blonde: a beer perfectly suited as aperitif and a match made in heaven with red meat, sweet and sour dishes and cheese. I decided to go for red meat and make a simple, easy to assemble dish. You can serve it as is or on a baguette or in a wrap to go as well.

3 votes


Roast Beef with Pickled Purple Cauliflower and Beets

Yield 2 persons


  • 4 large slices of roast beef (bought at quality butcher of home made)
  • 1 beetroot, boiled, peeled and pureed
  • 1/4 purple cauliflower, cut in florets
  • 1 heirloom tomato, sliced finely 
  • some Parmesan shavings
  • 300 ml vinegar
  • 200 gr caster sugar
  • a few brigs coriander or flat parsley , chopped
  • salt and pepper


  1. Add the cauliflower florets, the vinegar and sugar to a saucepan and bring to the boil. Let boil for 10 minutes till florets are cooked but still have some crunch. Remove from heat and reserve in cooking liquid.
  2. Dress the plate or baguette or wrap as following: take a table spoon of beet puree and spread. Layer the 2 slices of roast beef on top, add a couple of slices of tomato, add a few drained florets, sprinkle with Parmesan shavings and chopped herbs. Season with salt and pepper. 
  3. Pour that Leffe Blonde beer to perfection and Enjoy!


recipe on www.leeksandhighheels.com by Sandra Slawinski

photos by Sandra Slawinski, Plate Serrax Pure by Pascale Naessens

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