Preheat oven to 200C.

Cut the beetroots into big chunks and place them in a roasting tray.

Drizzle with olive oil, sprinkle over the rosemary and season with salt and pepper.

Roast in the oven for 30 minutes, shaking occasionally.

Meanwhile, prepare the cottage cheese.

Combine lemon zest, lemon juice, olive oil, and thyme leaves in a bowl.

Begin cooking the steaks after the beets have roasted for 10 minutes.

Season the steaks heavily with salt and pepper.

Heat a frying pan over medium heat and melt butter and olive oil together.

Cook steaks for 4 minutes on each side for medium doneness (adjust cooking time based on desired doneness and steak thickness).

Wrap the cooked steaks in foil and let them rest in a warm place.

A few minutes before the beets are done, finish the cottage cheese mixture.

Add the cottage cheese to the bowl with the lemon mixture.

Gently mix in the cottage cheese.

Season the cottage cheese mixture to taste with salt and pepper.

Once the beetroots are cooked, toss them in a bowl with red wine vinegar, olive oil, basil leaves and some seasoning.

Plate the dish and serve.