Roast beef salad with horseradish cream, beetroot and watercress
If you think roast beef is just for Sunday dinner, think again! For a delicious alternative try it thinly sliced, served on a bed of mixed leaves and drizzled with a creamy sauce. They’ll not even miss the spuds!
Prep Time 25 mins
Cooking Time 3 hours
Oven temperature Pre-heat to 180ºC/350ºF/gas mark 4
Always wash your hands after handling raw meat
- 1200g Northern Ireland Farm Quality Assured topside roasting joint
- 60ml olive oil
- 3 tbsp. horseradish sauce
- 6 tablespoons half-fat crème fraîche
- Juice of half a lemon
- Small bag of watercress leaves
- Small bag of rocket leaves
- 1 small red onion, sliced wafer thin
- 1 small punnet of vine-ripened cherry tomatoes cut in half
- 12 boiled baby beetroot (not pickled), quartered
- 20ml balsamic vinegar
Rub the Beef joint with half of the olive oil and seal in a hot non stick frying pan until golden brown all over. Transfer on to a baking tray and cook in a hot oven for 15 minutes per 500g in weight plus an extra 15 minutes for rare beef and a further 10 minutes for medium. It is important to let the beef rest after cooking, so when you remove the roast from the oven cover it with tinfoil and leave for 15 minutes.
While the beef is resting, mix together the horseradish sauce, crème fraîche lemon juice, salt and pepper. Taste the sauce in case you wish to make it hotter by adding more horseradish.
Prepare the salad by mixing the watercress and rocket leaves, cherry tomatoes, beetroot and red onion with the balsamic vinegar and remaining olive oil and place on a serving platter, thinly slice the rested beef and arrange on top of the watercress leaves and drizzle with the horseradish cream.