Beef and baby beetroot salad
60 g, trimmed
½ small, thinly sliced
baby spinach leaves
60 g, (2 cups)
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)
low-fat natural 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.