Cold roast beef with beetroot salad recipe

  • Serves 4
  • 25 mins to prepare
  • 387 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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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • Energy 1610kj 387kcal 19%
  • Fat 24g 34%
  • Saturates 9g 43%
  • Sugars 6g 6%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 6.6g Protein 34.8g Fibre 3.2g


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