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.
See more Salad recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.