Turn your leftover Sunday roast into this impressive Monday night salad
Nutrition per serving
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
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.
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.
SELECT p.ID, p.post_title, rd.recipe_data_ref_id, rd.photo_file_name, rd.photo_src, rd.skill_level FROM bbc20may18_posts p LEFT JOIN bbc20may18_term_relationships tr ON (p.ID = tr.object_id) LEFT JOIN bbc20may18_recipes_data rd ON (p.ID = rd.recipe_post_id) WHERE (tr.term_taxonomy_id IN ( 348 )) AND p.post_type = 'bbc_recipes' AND (p.post_status = 'publish' OR p.post_status = 'private') AND p.ID <> 4556 GROUP BY p.ID ORDER BY p.post_date DESC LIMIT 0, 16