Cold Roast Beef Salad With Horseradish Dressing Recipes

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COLD ROAST BEEF SALAD WITH HORSERADISH DRESSING



Cold Roast Beef Salad With Horseradish Dressing image

I love the combination of roast beef, horseradish and dill. If you have leftover roast beef on hand, you can make this in minutes. This cold dish encompasses all three. If you like, you can add 1 or 2 baked potatoes, diced, though I don't usually do this unless I have to extend the salad to more people than usual. Please note that, as written, the lettuce is just meant as a bed to serve the beef salad on (I usually omit it when making it just for myself). If you want to mix the lettuce INTO the meat salad, increase the amount of dressing.

Provided by echo echo

Categories     Meat

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 tablespoon kraft horseradish sauce
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/2 tablespoon dried dill weed
4 cups cold roast beef, cut in bite-size chunks
1 head boston lettuce

Steps:

  • Toss the beef with the horseradish, vinegar, oil& dill.
  • Chill in the refrigerator.
  • Serve on a bed of lettuce.

ROASTED BEET SALAD WITH HORSERADISH CREAM DRESSING



Roasted Beet Salad With Horseradish Cream Dressing image

This combination of sweet beets and hot horseradish is a mild, delicious taste treat and a great side dish with grilled meats. A twist on the presentation of the Eastern Europen dish called Tsvikly. From Food and Drink magazine. Hope you enjoy! *Note, please use a very hot, prepared horseradish sauce to offset the mildness of the cream. If you do not have hot horseradish, then please be prepared for a very mild flavoured dressing!

Provided by Leslie

Categories     Greens

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 8

3 beets
salt & freshly ground black pepper
1/2 cup whipping cream
1/8 cup sour cream
1 tablespoon hot prepared horseradish
1/2 small sweet onion
1 head boston lettuce
1 tablespoon chopped fresh dill

Steps:

  • Preheat oven to 375.
  • Wash and trim beets, but do not peel.
  • Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.
  • Place foil package on a baking sheet and roast for 1 hour or until beets are tender.
  • Let cool, then peel and thinly slice the beets.
  • Refrigerate until serving.
  • Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
  • Refrigerate until serving.
  • To serve, slice onion into thin rings, divide lettuce among serving plates.
  • Top with beet slices and onion rings and drizzle with dressing.
  • Sprinkle dill on top.

Nutrition Facts : Calories 143.7, Fat 12.6, SaturatedFat 7.7, Cholesterol 44.5, Sodium 60.2, Carbohydrate 6.9, Fiber 1.5, Sugar 4.3, Protein 2.1

BEEF SALAD WITH CAPER & PARSLEY DRESSING



Beef salad with caper & parsley dressing image

A perfect no-fuss meal for friends with a flavoursome dressing

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 10m

Number Of Ingredients 9

bag green salad leaves , such as rocket and mizuna
175g cherry tomatoes , halved
4-5 roasted red peppers from a jar, cut into strips
8-12 slices cooked roast beef , depending on thickness
2 tbsp lemon juice
1 tbsp wholegrain mustard
1 tbsp capers , chopped if large
3 tbsp chopped parsley
5 tbsp olive oil

Steps:

  • Scatter the salad leaves, tomatoes and red peppers over a serving platter, then arrange the beef slices on top.
  • Put all the dressing ingredients into a small bowl with some salt and pepper, then whisk vigorously with a fork until thickened. Drizzle over the beef and salad and serve.

Nutrition Facts : Calories 628 calories, Fat 50 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.76 milligram of sodium

COLD ROAST BEEF WITH BEETROOT SALAD & HORSERADISH CREAM



Cold roast beef with beetroot salad & horseradish cream image

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

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

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

BAKED BEETS WITH MUSTARD HORSERADISH DRESSING



Baked Beets with Mustard Horseradish Dressing image

A Bonnie Stern Heart and Stroke Foundation of Canada "Heartsmart" recipe. She adds "... when beets are baked, they retain more flavor and colour than they do when they are boiled, and skins will slip off easily while they are still warm."

Provided by Gerry sans Sanddunes

Categories     Vegetable

Time 2h4m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs beets
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon grated white horseradish
1 tablespoon white wine vinegar
1/4 teaspoon pepper
salt
1/2 cup chives, cut in 4 inch pieces

Steps:

  • Leave skins, root ends and a bit of the stems on the beets.
  • (Do NOT wash them, or they will simply steam-clean in the packet.) Wrap beets in a single-layer of foil- make sure beets are all about the same size, or wrap same-size beets in separate packages and bake the larger ones a longer time.
  • Bake in pre-heated 400*F/200*C oven for 1 to 2 hours, or until beets are very tender- test by piercing through foil with knife.
  • Open foil packages.
  • Let beets cool just until they can be handled, then PUT ON RUBBER GLOVES (thank you Kate for the reminder) and trim beets by slipping off their skins.
  • Slice beets or cut into wedges.
  • TO MAKE DRESSING:In a small bowl whisk together mustard, garlic, horseradish, vinegar and pepper.
  • Add salt to taste.
  • Drizzle dressing over sliced beets.
  • Sprinkle with chives.
  • Serve at room temperature.
  • PS: As Kate from Katoomba recommended, have any leftovers the next day with goat's cheese ... or in my case a nice bit of Bleu crumbled over. Delicious!

Nutrition Facts : Calories 71.8, Fat 0.4, SaturatedFat 0.1, Sodium 153.2, Carbohydrate 15.9, Fiber 3.3, Sugar 12.4, Protein 2.9

HORSERADISH DRESSING



Horseradish Dressing image

Make and share this Horseradish Dressing recipe from Food.com.

Provided by flower7

Categories     Salad Dressings

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons sour cream
1 1/2 teaspoons olive oil
1 -2 teaspoon prepared horseradish
2 teaspoons finely chopped fresh dill (dried works as well)
3/4 teaspoon white wine vinegar
salt
black pepper

Steps:

  • Whisk sour cream, olive oil, horseradish, dill, and vinegar together in a small bowl.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 100.8, Fat 10.6, SaturatedFat 3.3, Cholesterol 7.9, Sodium 25.6, Carbohydrate 1.4, Fiber 0.2, Sugar 0.4, Protein 0.6

ROAST BEEF SALAD



Roast Beef Salad image

Make and share this Roast Beef Salad recipe from Food.com.

Provided by The Range Rover

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups of cold cooked london broil beef or 4 cups flank steaks, thinly sliced and julienned
1 small red onion, thinly sliced
6 sun-dried tomatoes, julienned
1/4 cup balsamic vinegar
1 tablespoon olive oil
2 tablespoons sesame oil or 2 tablespoons additional olive oil
2 teaspoons prepared horseradish
1/4 teaspoon salt
fresh ground black pepper

Steps:

  • Mix the beef,onion,and tomatoes in a large bowl.
  • I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.

Nutrition Facts : Calories 119.9, Fat 10.3, SaturatedFat 1.4, Sodium 220.5, Carbohydrate 6.3, Fiber 0.8, Sugar 4.5, Protein 0.7

GRILLED STEAK SALAD WITH HORSERADISH DRESSING



Grilled steak salad with horseradish dressing image

A colourful tomato salad livens up this speedy, healthy supper of marinated lean beef steak with hot mustard sauce

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 11

250g/9oz bavette or skirt steak
1 tsp celery seeds, crushed
1 tbsp Worcestershire sauce
little olive oil , for brushing
6 celery sticks, thinly sliced, leaves reserved
200g mixed tomato , sliced or halved (beefsteak, plum and red and yellow cherry are all good)
1 tbsp Worcestershire sauce
1 tbsp olive oil
1 tsp horseradish sauce
1 tsp red wine vinegar
1 tsp tomato purée

Steps:

  • Rub the steak on both sides with the crushed celery seeds, some seasoning and the Worcestershire sauce. Brush with olive oil and leave to marinate while you prepare the salad.
  • Mix the dressing ingredients in a small bowl. Divide the celery and tomatoes between 2 plates. Heat a griddle pan over a high heat, then cook the meat for 2-3 mins on each side (depending on how thick your steaks are). Remove from the heat and leave to rest, covered with foil, for 5 mins.
  • Slice the steaks and place on top of the salads, pour the dressing over and scatter over the celery leaves.

Nutrition Facts : Calories 305 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium

BEEF FILLET WITH BEETROOT & HORSERADISH



Beef fillet with beetroot & horseradish image

Savour this special occasion healthy and herby beef fillet salad

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 1h30m

Number Of Ingredients 12

5 tbsp good olive oil
750g piece fillet steak
12 shallots
1 tsp caster sugar
1½ tbsp balsamic vinegar
vegetable oil , for deep frying
4 smallish uncooked and unpeeled beetroot s (about apricot-sized)
170g bag red-tinged salad leaves
3 tbsp chopped fresh chervil and chives
2 tbsp chopped fresh tarragon
2 tsp creamed horseradish
5 tbsp crème fraîche

Steps:

  • Preheat the oven to fan 160C/ conventional 180C/gas 4. Heat 1 tbsp of the olive oil in a frying pan, add the beef and quickly fry on all sides until nicely browned. Transfer to a shallow ovenproof dish and season all over with salt and pepper. (Don't wash the pan; you can use it again.) Roast for 35-45 minutes, depending on how well you like your meat cooked and the thickness of the joint. Leave to cool.
  • Meanwhile, peel the shallots, leaving the roots intact, and cut in half lengthways. Heat another 1 tbsp olive oil in the frying pan, add the shallots and gently cook for 10 minutes, turning until softened. Sprinkle with the caster sugar and cook for a further few minutes, then remove from the heat and tip into a large bowl. Add the vinegar and remaining 3 tbsp olive oil, season with salt and pepper and leave to cool.
  • Heat vegetable oil, about 2.5cm deep, in a wide pan or wok. Thinly slice the beetroot and spread out the slices on a tray lined with kitchen paper. Pat them dry with more kitchen paper. Check the oil is hot enough by carefully dropping in a slice of beetroot - if it immediately rises to the surface covered with bubbles, the oil is ready. Fry the beetroot slices in batches for 2-3 minutes until they are curled and crisp. Drain well on a large plate lined with kitchen paper and leave to cool.
  • To make the dressing, mix all the ingredients in a small bowl and season to taste. Cut the cold beef into thin slices using a very sharp, unserrated knife. Put the salad leaves in the bowl with the shallots, toss well and spread over a large serving platter. Arrange the slices of beef on top of the leaves, spooning a little dressing on each slice as you go. Scatter the beetroot crisps over the dish and serve with oven-sautéed new potatoes (see below).

Nutrition Facts : Calories 371 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.27 milligram of sodium

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