Cold roast beef with beetroot salad & horseradish cream
- Preparation and cooking time
- Total time
- No cook
- Easy
- Serves 4
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.
