Photo: Anna Pelzer
Cold roast beef with beetroot salad & horseradish cream
11 ingredients
Serves 4
openrecipes
Turn your leftover sunday roast into this impressive Monday night salad
Estimated Nutrition (whole recipe, rough)
423
Calories
28g
Protein
29g
Fat
7g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Beetroot | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes