- thin slices leftover roast beef
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
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 1 shallot, finely chopped
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, also called curly endive, is a variety of chicory which is frequently used in mesclun (a…
- 1 tbsp sherry vinegar
- 4 tbsp olive oil
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
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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.
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.