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Cold roast beef with beetroot salad & horseradish cream

Cold roast beef with beetroot salad & horseradish cream

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  • Preparation and cooking time
    • Total time
    • No cook
  • Easy
  • Serves 4

Turn your leftover Sunday roast into this impressive Monday night salad

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal394
fat26g
saturates9g
carbs7g
sugars6g
fibre26g
protein29g
low insalt0.26g
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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

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.

Recipe from Good Food magazine, July 2008

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