Cold Roast Beef Salad With Horseradish Dressing Food

ROAST BEEF SALAD WITH HORSERADISH DRESSING

Steps:

• Preheat the oven to 220C/425F/Gas 7
• Put the prepared carrots in a shallow roasting tray and sprinkle with the cumin and salt.Drizzle with the olive oil then mix together with your hands so that the carrots are coated.
• Put in the hot oven and cook until just cooked and starting to char at the edges (10-15 min).Set aside at room temperature.Reduce the oven temperature to 200C/fan 180C/gas 6 ready to cook the beef.
• Put the olive oil and sliced garlic in a small frying pan. Heat gently and cook until the garlic is golden brown. Remove the garlic and set aside. Leave the oil to cool.
• Cook the sliced beans in boiling water until just tender. Tip into a colander and cool under a running tap. Drain well and transfer to a bowl.
• Put the red wine vinegar in a small bowl with the sugar if using plus a little salt and pepper.When the olive oil you browned the garlic in is cold, whisk it into the vinegar. Taste and adjust seasoning, adding more olive oil or vinegar if liked.
• Pour the dressing over the beans and mix well.Just before serving, stir in the reserved garlic slices and the parsley.
• If you haven't done so already, preheat the oven to 200C/fan 180C/gas 6.
• Rub the olive oil all over the beef then season well with salt and pepper.
• Put the beef in the oven and cook for 10 minutes plus:10-12 minutes per 450g for medium-rare (recommended)15-20 minutes per 450g for medium20-25 minutes per 450g for medium-well-done25-30 minutes per 450g for well doneBaste two or three times during the cooking.
• When the beef is cooked to your liking, remove from the oven and cover tightly with foil.Set aside to rest for 15-30 minutes.Reduce the oven temperature to 180C/fan 160C/gas 4 ready to cook the kale.
• If you haven't done so already, preheat the oven to 180C/fan 160C/gas 4.
• Put the torn kale in a large baking tray.Sprinkle with salt, drizzle with the olive oil and mix with your hands to coat the leaves.
• Place in the oven and bake until crispy (10-20 min), stirring regularly and making sure the kale doesn't burn.Remove from the oven and set aside to cool.
• Whisk together the mayonnaise, yogurt and horseradish. Season with black pepper.
• Slice the beef thinly and lay slices around the edge of each plate.Between the slices, put piles of roasted carrots and runner beans.Put the crispy kale in the centre of the plate.Dress the plate with pea shoots if using.Drizzle generously with the horseradish dressing.

COLD ROAST BEEF SALAD WITH HORSERADISH DRESSING

Steps:

• Toss the beef with the horseradish, vinegar, oil& dill.
• Chill in the refrigerator.
• Serve on a bed of lettuce.

COLD ROAST BEEF WITH BEETROOT SALAD & HORSERADISH CREAM

Steps:

• To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside. Lay the slices of beef on four serving plates. In a bowl, mix the beetroot, shallot and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.
• Neatly pile a mound of salad into the centre of each plate and scatter some microleaves around the outside. Top the salad with a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.

10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING

Steps:

• Toast the rye bread.
• Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
• Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
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ROAST BEEF SALAD WITH CABBAGE AND HORSERADISH

Steps:

• Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 5 tablespoons olive oil.
• Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sauté just until wilted, about 3 minutes. Transfer to large bowl; cool completely.
• Mix roast beef, celery root, onion, cheese and dressing into cabbage. Season with salt and pepper. Divide salad between 2 plates. Sprinkle with parsley.

HORSERADISH BEET SALAD

Steps:

• In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.

LAYERED BEEF SALAD WITH WARM DRESSING

Steps:

• Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
• Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
• Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
• Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

ROAST BEEF SALAD

Steps:

• Mix the beef,onion,and tomatoes in a large bowl.
• I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.