Cold roast beef with beetroot salad recipe

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  • Serves 4
  • 25 mins to prepare
  • 235 calories / serving
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To make the horseradish cream, whisk all the ingredients together with salt and pepper until thick then set aside.

In a bowl, mix the beetroot, shallot, salad onions and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.

Neatly pile a mound of salad into the centre of each plate and top the salad with the slices of roast beef and a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.

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  • Ingredients

  • thin slices leftover roast beef
  • 3 small cooked beetroot, sliced, then cut into fine matchsticks
  • 1 shallot, finely chopped
  • 4 handfuls of a mixed salad leaves, such as rocket frieze, mizuna and watercress
  • 4 salad onions, chopped
  • 1tbsp sherry vinegar
  • 4tbsp olive oil
  • Horseradish Cream

  • 5tbsp horseradish
  • 4tbsp crème fraîche
  • pinch mustard powder
  • juice ½ lemon
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  • Calories
    235
    12%
  • Sugar
    5g
    6%
  • Fat
    20g
    29%
  • Saturates
    7g
    35%
  • Salt
    0.1g
    1%
of an adult's Reference Intake daily amount.
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