Salt beef with roast veg and a cucumber salad

Name: Salt beef with roast veg and a cucumber salad
Prep time: 15 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 400 g Waitrose Duchy Organic Baby Potatoes, larger ones halved; 200 g Waitrose Duchy Organic Beetroot, scrubbed and trimmed, skins left on; 1½ tbsp olive oil; 440 g slow cooked salt beef brisket; 1 tsp red wine vinegar

The beets and potatoes in this recipe also make a great side for regular roast beef or chicken.

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Serves2
CourseMain meal
Prepare15 mins
Cook45 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g Waitrose Duchy Organic Baby Potatoes, larger ones halved
200g Waitrose Duchy Organic Beetroot, scrubbed and trimmed, skins left on
1½ tbsp olive oil
440g slow cooked salt beef brisket
1 tsp red wine vinegar

For the salad & to serve

150g cucumber, peeled, halved, deseeded and cut into small cubes
1 large shallot, finely chopped
¼ tsp salt
¼ tsp caster sugar
1 tsp Essential Hot Horseradish Sauce (optional)
125g Rachel's Organic Greek Style Natural yogurt
Sachet mustard tartar sauce (from the beef brisket pack)
⅓ x 20g pack dill, leaves only, roughly chopped

Boil the potatoes for 15-20 minutes in salted water until tender. Meanwhile, cut the beetroot into 1cm cubes. Line a large baking tray with baking parchment and put the beets on one side of it. Preheat the oven to 200ºC, gas mark 6.
Once tender, drain the potatoes. On the other side of the baking sheet, crush each potato a little with the back of a spoon, until the skins split and the flesh cracks in places. Season the potatoes and beets, then drizzle with the oil.
Prepare the beef according to pack instructions. Cook with the vegetables for 25 minutes, with the beef on the oven’s middle shelf and the vegetables at the top. As they cook, put the cucumber and shallot into a medium bowl. Stir in all the other salad ingredients (reserve a little dill to serve) then set aside.
When the beef is cooked, the potatoes crisp and the beets tender, splash the vinegar over the beets. Slice the beef thickly onto 2 plates (any leftover is delicious in a sandwich or shredded into a pan fried hash) and spoon over a little of the cooking liquor. Mound the potatoes alongside, scatter with the beets and add the cucumber salad and dill. Serve immediately.

Typical values per serving when made using specific products in recipe