Beef and baby beetroot salad
7
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Last night's roast beef can become today's toss-together salad drizzled with a creamy horseradish dressing.
Ingredients
Green string beans
60 g, trimmed
Red onion
½ small, thinly sliced
Baby spinach
3 cup(s)
Cherry tomatoes
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)
Horseradish sauce
2 tsp
Low-fat mayonnaise
1 tbs
99% fat-free, plain or natural yoghurt, unsweetened
1 tbs
Multigrain bread roll
1 medium, (50g)
Instructions
1
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.
2
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.
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