Cold roast beef with beetroot salad recipe

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168127 HERO
  • Rating: 4 stars
  • Cost per serving: £1.27 or £0.65 with leftover beef
  • 4 Serves: 4

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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  • 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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Each serving contains
  • Calories 235 12%
  • Sugar 5g 6%
  • Fat 20g 29%
  • Saturates 7g 35%
  • Salt 0.1g 1%
of an adult's Reference Intake amount. Find out more
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