Name: Cold roast beef with beetroot salad & horseradish cream
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: thin slices leftover roast beef; 3 small cooked beetroot sliced, then cut into fine matchsticks; 1 shallot finely chopped; 4 handfuls of a mix of bitter leaves, such as frisée mizuna and watercress; 1 tbsp sherry vinegar; 4 tbsp olive oil; selection of micro-leaves if you can get them; 5 tbsp grated horseradish; 4 tbsp crème fraîche; pinch mustard powder; juice 1⁄2 lemon

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Cold roast beef with beetroot salad & horseradish cream

Cold roast beef with beetroot salad & horseradish cream

Barney Desmazery

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Serves 4

Easy

Total time: 20 mins

No cook

A star rating of 4.7 out of 5.3 ratingsRate

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Turn your leftover Sunday roast into this impressive Monday night salad

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

thin slices leftover roast beef
3 small cooked beetroot

sliced, then cut into fine matchsticks
1 shallot

finely chopped
4 handfuls of a mix of bitter leaves, such as frisée

mizuna and watercress
1 tbsp sherry vinegar
4 tbsp olive oil
selection of micro-leaves

if you can get them

For the horseradish cream

5 tbsp grated horseradish
4 tbsp crème fraîche
pinch mustard

powder
juice 1⁄2 lemon

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Nutrition: per serving

kcal394
fat26g
saturates9g
carbs7g
sugars6g
fibre26g
protein29g
salt0.26g

low

Method

step 1

To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside. Lay the slices of beef on four serving plates. In a bowl, mix the beetroot, shallot and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.
step 2

Neatly pile a mound of salad into the centre of each plate and scatter some microleaves around the outside. Top the salad with a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.

Recipe from Good Food magazine, July 2008

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A star rating of 4.7 out of 5.3 ratings

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