Cold roast beef with beetroot salad and horseradish cream

Looking for a delicious way to use up your leftover Sunday roast? Then this delicious recipe for cold roast beef with beetroot salad and horseradish cream is just right for you. Turning last night’s dinner into a refreshing Monday night salad has never been easier. The juicy slices of cold roast beef perfectly complement the earthy flavors of the beetroot salad. Finished with a dollop of tangy horseradish cream, this dish is both impressive and satisfying. Don’t let those leftovers go to waste – give them new life with this sensational salad!


  • thin slices of leftover roast beef
  • 3 small cooked beets, sliced ​​and then cut into fine sticks
  • 1 shallot, finely chopped
  • 4 handfuls of a mixture of bitter leaves such as frisée, mizuna and watercress
  • 1 tbsp sherry vinegar
  • 4 tbsp olive oil
  • Selection of microsheets if you can get them
  • 5 tbsp grated horseradish
  • 4 tbsp crème fraîche
  • a pinch of mustard powder
  • Juice 1?2 lemon

Preparation steps

  1. For the horseradish cream, mix all the ingredients with salt and pepper until they are spoonable, then set aside.
  2. Place the beef slices on four serving plates.
  3. Mix the beetroot, shallot and lettuce leaves in a bowl.
  4. Dress the salad with sherry vinegar and 3 tablespoons of olive oil and stir gently.
  5. Place a mound of lettuce neatly in the center of each plate.
  6. Scatter some micro leaves around the outside of each plate.
  7. Top the salad with a spoonful of horseradish cream.
  8. Drizzle the salad with the remaining olive oil.
  9. Serve and enjoy.

Nutritional Information

394 26g 9g 7g 6g 26g 29g 0.26g

Equipment and tools

  • Knife
  • cutting board
  • Bowl
  • Whisk
  • salad servers
  • tablespoon
  • teaspoon

Allergen information

This recipe contains the following potential allergens:

  • beef
  • Dairy products (crème fraîche)

Storage and leftovers

To store leftover cold roast beef with beetroot salad and horseradish cream, do the following:

  1. Place the leftover mold in an airtight container.
  2. Refrigerate within 2 hours of cooking.
  3. Use within 2-3 days.

Health benefits of cold roast beef with beetroot salad and horseradish cream

When it comes to nutritious and delicious meals, the cold roast beef with beetroot salad and horseradish cream recipe is a fantastic option. Packed with a variety of ingredients, this dish not only satisfies the taste buds but also offers several health benefits. From the lean protein of the roast beef to the antioxidant-rich beetroot to the immune-boosting horseradish cream, each component contributes to a well-rounded and nutritious meal.

Lean protein for muscle growth and repair

The thin slices of leftover roast beef in this recipe serve as an excellent source of lean protein. Protein is an essential macronutrient that plays a crucial role in muscle growth and repair. It helps rebuild muscle tissue and supports the recovery process after intense physical activity. Additionally, protein is filling, making this dish a filling option that can help control hunger.

Antioxidant-rich beets for heart health

The small cooked beetroot slices add a lively and flavorful addition to this dish. Beets are known for their high antioxidant content, especially compounds called betalains. These antioxidants help protect cells from damage caused by harmful free radicals and reduce inflammation in the body. Regular consumption of beets is also associated with improved heart health, as it can lower blood pressure and support overall cardiovascular function.

Bitter leaves for nutrient density

The recipe calls for a mixture of bitter leaves such as frisée, mizuna and watercress. This vegetable not only gives the dish a pleasant bitterness and texture, but also has high nutritional value. Bitter leaves are rich in vitamins A, C and K as well as minerals such as iron and calcium. They also contain various phytochemicals and antioxidants that contribute to overall health and well-being.

Sherry vinegar and olive oil for healthy fats

With 1 tablespoon of sherry vinegar and 4 tablespoons of olive oil, this recipe contains healthy fats that are good for the body. Olive oil is a great source of monounsaturated fats, which have been linked to reduced risk of heart disease and improved cholesterol levels. Sherry vinegar, on the other hand, provides a spicy taste and contains antioxidants that can contribute to overall health.

Micro leaves for additional nutrition

If you can get your hands on a selection of micro leaves, don’t hesitate to add them to this dish. This little green is packed with flavor and offers additional nutritional benefits. Microleaves are known to be more nutrient dense than their fully mature counterparts and contain higher levels of vitamins, minerals and antioxidants.

Horseradish cream to support the immune system

The combination of grated horseradish and crème fraîche in this recipe creates a delicious and creamy horseradish cream. Horseradish contains compounds with antimicrobial properties that can strengthen the immune system. Additionally, horseradish is rich in vitamin C, which is essential for maintaining a healthy immune response. The spicy flavor adds a delicious touch to the dish while providing potential health benefits.

Bonus Benefits: Mustard powder and lemon juice

Although not mentioned in the title of the recipe, the pinch of mustard powder gives the horseradish cream an additional flavor. Mustard powder contains antioxidants and can aid digestion and metabolism. In addition, the juice of half a lemon not only provides a refreshing effect, but is also a good source of vitamin C and other useful plant substances.

Incorporating all of these ingredients into the Cold Roast Beef with Beetroot Salad and Horseradish Cream recipe makes for a filling meal that promotes overall health and well-being. From the muscle-building properties of lean protein to the immune-boosting effects of horseradish, every bite of this dish provides both pleasure and nourishment.

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