COLD ROAST BEEF WITH BEETROOT SALAD & HORSERADISH CREAM
Turn your leftover Sunday roast into this impressive Monday night salad
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 26 grams fiber, Protein 29 grams protein, Sodium 0.26 milligram of sodium
ROAST BEEF SALAD
Make and share this Roast Beef Salad recipe from Food.com.
Provided by Darlene Summers
Categories Low Protein
Time 1h10m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut roast beef into narrow 2-inch strips.
- Marinate in French dressing for 1 hour.
- Toss salad with tomato, onion, pepper and marinated roast beef.
- Pour additional French dressing on salad.
- Enjoy!
Nutrition Facts : Calories 30.9, Fat 0.5, SaturatedFat 0.2, Cholesterol 2.9, Sodium 78.6, Carbohydrate 5.3, Fiber 1.6, Sugar 2.4, Protein 2.2
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