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Roast Beef and Beetroot Salad with Horseradish Dressing

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Roast Beef and Beetroot Salad with Horseradish Dressing

A colourful and delicious, gluten-free salad using some fine British summer ingredients. Even better eaten outside on a warm sunny day.

Preparation time:
Prepare 15 mins, plus cooling
Cooking time:
35 minutes
Total time:
50 minutes, plus cooling 50 minutes
Serves:
 4

Ingredients

  • 600g piece beef sirloin, from the Meat Service Counter
  • 1 bunch salad onions, thinly sliced diagonally
  • 1 tbsp red wine vinegar
  • 250g pack Waitrose Baby Beetroot in Mild Malt Vinegar, drained
  • 1½ tbsp extra virgin olive oil
  • 3 tbsp reduced fat soured cream
  • 1½ tbsp Waitrose Hot Horseradish Sauce
  • 1 pack John Hurd's Organic Watercress, washed

Method

  1. Preheat the oven to 200°C, gas mark 6. Rub the beef with sea salt and cracked black pepper. Place in a small roasting tin and roast in the oven for 35 minutes. Remove from the oven and leave to cool.
  2. Put the salad onions in a bowl with the red wine vinegar and leave to stand for 10 minutes to slightly pickle.
  3. Cut the beetroot into wedges, place in a bowl and season lightly. Add the onions and toss to combine.
  4. Stir 1 tbsp of the extra virgin olive oil into the soured cream, add the horseradish and mix to combine. Thin slightly with 1-2 tablespoons of cold water.
  5. Slice the beef thinly, then cut into strips, discarding any fat. Toss with the watercress, beetroot and onion mixture then pile onto 4 serving plates. Drizzle with the dressing then trickle the remaining olive oil over and top generously with freshly ground cracked black pepper. Serve with some seeded bread.

Cook's tips

For perfect results, remove the beef from the fridge at least 30 minutes before cooking to bring to room temperature; and after cooking, allow the beef to rest for 20 minutes in a warm place.

Drinks recommendation

This dish deserves a chilled delicate red ideal for this light, meaty salad.

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3 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 339.0kcal
Sugars 9.0g
Fat 15.8g
Saturated Fat 5.5g
Salt 0.7g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in July 2008