Cold Roast Beef With Beetroot Salad Horseradish Cream Recipes

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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

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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

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

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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

BEEF & BEETROOT SALAD PLATTER



Beef & beetroot salad platter image

Use bunches of young beetroot for this recipe if you can - they'll be full of flavour

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 20m

Number Of Ingredients 9

1 seasonal green lettuce , such as Batavia, Webb's or Cos
400g small cooked beetroot , fresh or vacuum-packed, cut into wedges
bunch radishes , halved if large
2 x 300g/10oz thick sirloin steak
5 tbsp good olive oil , plus a lilttle extra
1 red onion , cut into wedges
1 tbsp capers
2 tbsp balsamic vinegar
2-3 tbsp soured cream

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Steps:

  • Tear the lettuce into pieces, pile on a platter and scatter over the beetroot and radishes.
  • Brush the steaks with oil, then season. Toss the onion in oil. Heat a griddle pan, then cook steaks for 2-3 mins each side, remove and cover with foil to rest. Cook the onions until softened.3 Thinly slice the steaks and arrange over the leaves with the onion and capers. Dress with vinegar and remaining oil, season, then drizzle over soured the cream. Serve with bread.

Nutrition Facts : Calories 415 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.74 milligram of sodium

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

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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

HORSERADISH BEET SALAD



Horseradish Beet Salad image

"The horseradish marinade sparks the flavor of this simple salad," says field editor Doris Heath of Bryson City, North Carolina. "The beets look particularly pretty on a bed of lettuce."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 5

2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon prepared horseradish
1-1/2 pounds beets, cooked and julienned
Lettuce leaves

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Steps:

  • In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.

Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.

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