Beef and roast potato salad with horseradish dressing
7
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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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