Cold roast beef with beetroot salad & horseradish cream

Cold roast beef with beetroot salad & horseradish cream

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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


  • thin slices leftover roast beef



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

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



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

  • 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
    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
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 4 tbsp crème fraîche
  • pinch mustard powder



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

  • juice 1⁄2 lemon



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


  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, questions and tips

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18th Mar, 2013
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
20th Jan, 2012
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