Cold roast beef with beetroot salad & horseradish cream

Name: Cold roast beef with beetroot salad & horseradish cream
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 slice thin leftover roast beef; 3 smalls cooked beetroot, sliced, then cut into fine matchsticks; 1 shallot, finely chopped; 1 Tbsp sherry vinegar; 4 Tbsps olive oil; 1 leave selection of micro if you can get them; 5 Tbsps grated horseradish; 4 Tbsps crème fraîche; 1 pinch pinch mustard powder; 2 juice 1⁄ lemon; 4 handfuls a mix of bitter leaves, such as frisée, mizuna and watercress

You can never have too many hor d'oeuvre recipes, so give Cold roast beef with beetroot salad & horseradish cream a try. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 199 calories, 3g of protein, and 17g of fat. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. A mixture of selection of micro-leaves, horseradish, sherry vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside.

Ingredients you will need

Horseradish Sauce

Salt And Pepper

Equipment you will use

Whisk

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.

Ingredients you will need

Sherry Vinegar

Olive Oil

Beet

Shallot

Beef

Equipment you will use

Bowl

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.

Ingredients you will need

Horseradish Sauce

Olive Oil

Equipment

Whisk

Bowl

Ingredients

Servings:

1slice

thin leftover roast beef 3smalls

cooked beetroot, sliced, then cut into fine matchsticks 1

shallot, finely chopped 1Tbsp

sherry vinegar 4Tbsps

olive oil 1leave

selection of micro if you can get them 5Tbsps

grated horseradish 4Tbsps

crème fraîche 1pinch

pinch mustard powder 2

juice 1⁄ lemon 4handfuls

a mix of bitter leaves, such as frisée, mizuna and watercress

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Roast Beef. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Two Vines Columbia Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 7 dollars.