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Photo of Beef and roast potato salad with horseradish dressing by WW

Beef and roast potato salad with horseradish dressing

11
Points®
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Moderate
Roast beef and potatoes don’t have to be served warm. Chop them up and mix them through a salad for a tasty meal any night of the week

Ingredients

Baby potatoes

300 g, halved

Red onion

1 small, cut into wedges

Olive oil

1 tbs

Cherry tomatoes

200 g

Beef rump steak, raw

360 g, (2 x 200g steaks), fat trimmed

Mayonnaise

¼ cup(s)

Horseradish cream

1 tbs

Baby spinach

150 g

Fresh mint

⅛ cup(s)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Place potatoes and onion in a baking dish. Add oil and toss to coat. Bake for 30 minutes. Add tomatoes and bake for 10 minutes or until potatoes are golden and tomatoes are just softened.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook beef for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and rest for 5 minutes before slicing thickly.
  3. Whisk horseradish, mayonnaise and 2 tablespoons water in a small bowl until smooth.
  4. Place potatoes, onion, tomatoes, sliced beef, spinach and mint leaves in a large bowl and toss gently to combine. Serve salad drizzled with horseradish dressing.

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