Leftovers recipe for 4 people, takes only 20 mins; recipe has beef, beetroot, shallot, frisee, sherry vinegar, olive oil, micro-leaf, horseradish, creme fraiche, mustard and lemon.
Cold roast beef with beetroot salad & horseradish cream
Course: Leftovers
Servings
4
servings
Prep time
20 mins
Ingredients
- Beef: thin slices leftover roast beef
- Beetroot: 3 small cooked beetroot, sliced, then cut into fine matchsticks
- Shallot: 1 shallot, finely chopped
- Frisee: 4 handfuls of a mix of bitter leaves, such as frisee, mizuna and watercress
- Sherry Vinegar: 1 tbsp sherry vinegar
- Olive Oil: 4 tbsp olive oil
- Micro Leaf: selection of micro-leaves, if you can get them
- Horseradish: 5 tbsp grated horseradish
- Creme Fraiche: 4 tbsp creme fraiche
- Mustard: pinch mustard powder
- Lemon: juice 1/2 lemon
Directions
- 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.
