Cold roast beef with beetroot salad recipe

  • Serves 4
  • 25 mins to prepare
  • 387 calories / serving
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add
168127 HERO

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.

  • 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

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.