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For the horseradish cream

Nutrition: per serving

  • kcal394
  • fat26g
  • saturates9g
  • carbs7g
  • sugars6g
  • fibre26g
  • protein29g
  • salt0.26g
    low
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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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Comments, questions and tips (3)

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Overall rating

A star rating of 4.5 out of 5.2 ratings

allesandra

This was amazing. It was completely demolished and declared a triumph. I didn't have fresh horseradish and used a creamed horseradish condiment instead. It's fresh, zingy and very tasty.

stebizzle

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…

lisakilbey

This is rank

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