Cold Roast Beef With Beetroot Salad & Horseradish Cream
Enjoy a delightful dish of Beef and Beetroot Salad featuring tender slices of roast beef adorned with a vibrant mix of beetroot, shallot, and bitter leaves. The salad is perfectly dressed with sherry vinegar and olive oil, then topped with a velvety horseradish cream for a harmonious blend of flavors. This elegant and flavorful salad is a true feast for the senses, making it a delightful choice for a light and satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 394 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 26 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 0.26 milligram of sodium
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