Beef Easy Main

Beef and beet salad

Name: Beef and beet salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500g salad potatoes, (such as Anya or chats); 8 baby beetroot, scrubbed; 12 slices leftover rare roast beef (or ham); 100g mixed baby salad leaves (mesclun); 2 tablespoons chopped dill; 1/4 cup (60g) sour cream; 1 tablespoon horseradish cream

Rate now

10m

20m

Jump to recipe

This eye-catching salad is perfect for the hot days of summer.

500g salad potatoes, (such as Anya or chats)
8 baby beetroot, scrubbed
12 slices leftover rare roast beef (or ham)
100g mixed baby salad leaves (mesclun)
2 tablespoons chopped dill
1/4 cup (60g) sour cream
1 tablespoon horseradish cream

Method

1.

Cut potatoes into bite-sized pieces. Place in a saucepan, cover with cold salted water and bring to the boil. Cook until tender, then drain and cool. Meanwhile, cook beetroot in a pan of boiling salted water for 10-15 minutes until tender. Drain, then cool and halve.
2.

Combine the potatoes, beef, baby salad leaves and 1 tablespoon of dill in a large bowl. Mix together the sour cream, horseradish, remaining dill and about 1 tablespoon warm water in a small bowl, then season with salt and pepper. Just before serving, add the beetroot to the salad. Arrange on a platter and drizzle with the horseradish dressing.

Rate now