Name: Beef and beet salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: british
Ingredients: 500g salad potatoes, (such as Anya or chats); 8 baby beetroot, scrubbed; 12 slices leftover rare roast beef (or ham); 100g mixed baby salad leaves (mesclun); 40.00 ml chopped dill; 60g sour cream; 20.00 ml horseradish cream

Beef and beet salad

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Vibrant summer salad bursting with freshness.

Ingredients:

500g salad potatoes, (such as Anya or chats)
8 baby beetroot, scrubbed
12 slices leftover rare roast beef (or ham)
100g mixed baby salad leaves (mesclun)
40.00 ml chopped dill
60g sour cream
20.00 ml horseradish cream

Instructions:

Dice potatoes into bite-sized chunks and add them to a saucepan. Cover the potatoes with cold salted water and bring to a boil. Cook until tender, then drain and let them cool. While the potatoes are cooking, boil the beetroot in salted water for 10-15 minutes until tender. Drain, cool, and cut in half.
In a large bowl, toss together potatoes, beef, baby salad leaves, and 1 tablespoon of dill. In a small bowl, combine sour cream, horseradish, remaining dill, and about 1 tablespoon warm water; season with salt and pepper. Right before serving, mix in the beetroot. Transfer the salad to a platter and drizzle with the horseradish dressing.

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