Cold Roast Beef and Watercress Salad with Horseradish
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Creamed horseradish loses its heat fast once the jar is open. If it has been in the fridge a while, use more.
A Sunday roast reassembled cold. The carbohydrate is mostly the beetroot and the 14 g of fat is split between the beef and the dressing.

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