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  • Recipe Room  »  Beef and beet salad



    • 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


    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 by
    Valli 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.

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