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Cold roast beef with beetroot salad & horseradish cream

Turn your leftover sunday roast into this impressive Monday night salad

  • No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 394
  • Carbohydrates 7
  • Saturated Fat 9
  • Sugar 6
  • Protein 29
  • Fat 26
  • Fibre 26
  • Salt 0.26

Nutrition per serving

  • Calories 394
  • Carbohydrates 7
  • Saturated Fat 9
  • Sugar 6
  • Protein 29
  • Fat 26
  • Fibre 26
  • Salt 0.26

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

Method

  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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