Cold roast beef with beetroot salad & horseradish cream

Cold roast beef with beetroot salad & horseradish cream

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No cook

Easy

Serves 4
Turn your leftover sunday roast into this impressive Monday night salad

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal394
  • fat26g
  • saturates9g
  • carbs7g
  • sugars6g
  • fibre26g
  • protein29g
  • salt0.26g
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Ingredients

  • thin slices leftover roast beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 3 small cooked beetroot, sliced, then cut into fine matchsticks

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 shallot, finely chopped

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 handfuls of a mix of bitter leaves, such as frisée, mizuna and watercress

    Frisée

    free-zay

    Frisée, also called curly endive, is a variety of chicory which is frequently used in mesclun (a…

  • 1 tbsp sherry vinegar
  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • selection of micro-leaves, if you can get them

For the horseradish cream

  • 5 tbsp grated horseradish
  • 4 tbsp crème fraîche
  • pinch mustard powder

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • juice 1⁄2 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments (2)

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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