Beef and baby beetroot salad
Last night's roast beef can become today's toss-together salad drizzled with a creamy horseradish dressing.
60 g, trimmed
½ small, thinly sliced
Baby spinach leaves
60 g, halved
Beetroot, canned in brine, drained
60 g, (3 whole baby), quartered
Deli-sliced roast beef
100 g, (or leftover rare roast beef)
99% fat-free plain yoghurt
Multigrain bread roll
1 medium, (50g)
- Blanch the beans in a small saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain.
- Place the beans, onion, spinach, tomatoes, beetroot and beef in a medium bowl and toss gently to combine. Stir the horseradish, mayonnaise and yogurt in a small bowl. Drizzle the salad with the dressing and serve with the bread roll.
TIP: To prepare your own beetroot, wrap washed and trimmed beetroot in foil. Bake in the oven at 180°C or 160°C fan-forced for 30 minutes or until tender when pierced with a skewer. Cool slightly and unwrap foil. Wearing disposable gloves, remove the skin from the beetroot. It should peel away easily with your fingers or using a small paring knife.You can use pre-cut rare roast beef from the deli section of the supermarket instead of leftover roast beef.