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

Cold roast beef with beetroot salad & horseradish cream

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

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.