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Beef and beetroot salad with horseradish dressing
Beef and beetroot salad with horseradish dressing
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Prep Time:
5 minutes
Cook Time:
11 minutes
Total Time:
16 minutes
Delicious spring salad featuring beef and beetroot pairing.
Ingredients:
  • 2 x 300g beef fillet steaks
  • 4 salad onions, trimmed, halved lengthways
  • Olive oil spray
  • 100g baby spinach
  • 400g can lentils, rinsed, drained
  • 2 celery sticks, sliced
  • 250g packet ready to eat beetroot, cut into wedges
  • 40.00 ml horseradish cream
  • 37.60 gm light sour cream
  • 20.00 ml white wine vinegar
  • 7.20 gm honey
  • 2 tsp chives, finely chopped
  • Sourdough bread, to serve
Instructions:
  • Coat the beef and onion with oil and season generously. Sear in a large frying pan over medium-high heat for 3 minutes per side, or until the beef reaches your preferred level of doneness and the onion turns golden brown. Let it rest covered with foil for 5 minutes, then thinly slice the beef.
  • Arrange a bed of spinach, lentils, celery, and beetroot on a serving platter. Layer with beef and onions on top.
  • In a small jug, combine horseradish cream, sour cream, vinegar, honey, and chives. Season with salt and pepper. Drizzle the salad with the dressing and serve with bread.

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