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Photo of Beef and baby beetroot salad by WW

Beef and baby beetroot salad

Total Time
20 min
15 min
5 min
Last night's roast beef can become today's toss-together salad drizzled with a creamy horseradish dressing.


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)


  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.


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.