Cold Roast Beef and Watercress Salad with Horseradish

Make cold roast beef and watercress salad with horseradish, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
140 g Lean beef, trimmed (Leftover from a roast is what this is for. Otherwise sear a steak, rest it and slice it cold. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
60 g Watercress
100 g Cooked beetroot (Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
40 g Gherkins
30 g Red onion
2 tsp, about 12 g Creamed horseradish
40 g Greek yogurt, 0% fat
5 g Olive oil
A tablespoon Cider vinegar
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. If cooking from raw, season the beef, sear it in a very hot dry pan for two and a half minutes a side, rest it and let it cool before slicing thinly.
2. Slice the onion thinly and leave it in the vinegar with a pinch of salt for ten minutes.
3. Whisk the yogurt and horseradish together. Whisk the oil into the onion and vinegar.
4. Toss the watercress in the oil and vinegar, lay the beef, beetroot wedges and sliced gherkins over, and spoon on the horseradish.

Contains milk and eggs.
Pickles in vinegar often list sulphites. Check the jar.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/cold-roast-beef-watercress-horseradish-salad

AI-generated images illustrating the recipe.

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