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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