Cold roast beef with beetroot salad & horseradish cream

Cold roast beef with beetroot salad & horseradish cream

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Cooking time

No cook

Skill level

Easy

Servings

Serves 4

Turn your leftover sunday roast into this impressive Monday night salad

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
394
protein
29g
carbs
7g
fat
26g
saturates
9g
fibre
26g
sugar
6g
salt
0.26g

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

For the horseradish cream

  • 5 tbsp grated horseradish
  • 4 tbsp crème fraîche
  • pinch mustard powder
  • juice 1⁄2 lemon

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Method

  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.
  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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Comments

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stebizzle's picture

I agree with the above comment. I have eaten in many top quality eateries all across the world, I am familiar with the creations of almost all of the world's top chefs and I can confirm that this is not the type of dish that is suitable for human consumption. Beef salad? Horseradish or no horseradish this just doesn't work and anyone who eats this clearly has no taste buds!

Regards,

Head of Food

lisakilbey's picture

This is rank

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