Ingredients
- 500g salad potatoes, (such as anya or chats)
- 8 baby beetroot, scrubbed
- 12 slices leftover rare free range organic roast beef
- 100g mixed baby salad leaves (mesclun)
- 2 tbs chopped dill
- 1/4 cup (60g) sour cream
- 1 tbs horseradish cream
Beef and beet salad
Method
Cut potatoes into bite-sized pieces.
Place in a saucepan, cover with cold salted water and bring to the boil. Cook until tender, then drain and cool.
Meanwhile, cook beetroot in a pan of boiling salted water for 10-15 minutes until tender. Drain, then cool and halve.
Combine the potatoes, beef, baby salad leaves and 1 tablespoon of dill in a large bowl. Mix together the sour cream, horseradish, remaining dill and about 1 tablespoon warm water in a small bowl, then season with salt and pepper.
Just before serving, add the beetroot to the salad. Arrange on a platter and drizzle with the horseradish.
Submitted byValli Little
Tips and Tricks
Carefully remove any greening part of the potato with a knife- it can be toxic when consumed in large amounts and will taint the flavour of your dish. Many potatoes can also be eaten with their skin on – where possible, scrub with water rather than peeling to avoid wasting good edible flesh.
Sour Cream lasts longer if turn its container upside down in the fridge, preventing air from fill the top.
A salad is a great way to use up leftover cold meats as well as roast vegies – toss with mesclun salad leaves and a few roasted walnuts for an easy lunch.
