Beef and beetroot salad with horseradish dressing

Cooking Salads Beef and beetroot salad with horseradish dressing

Beef and beetroot are perfect partners in this tasty spring salad.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Spray beef and onion with oil. Season. Heat a large frying pan over medium-high heat. Cook beef and onion for 3 mins each side or until beef is cooked to your liking and onion is golden. Cover with foil and set aside for 5 mins to rest. Thinly slice beef.
  2. Combine spinach, lentils, celery and beetroot on a serving platter. Top with beef and onions.
  3. Whisk horseradish cream, sour cream, vinegar, honey and chives in a small jug. Season. Drizzle salad with dressing. Serve with bread.

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2 x 300g Coles Australian beef fillet steaks
4 salad onions, trimmed, halved lengthways
Olive oil spray
100g baby spinach
400g can lentils, rinsed, drained
2 celery sticks, sliced
250g packet ready to eat beetroot, cut into wedges
2 tbsp horseradish cream
2 tbsp light sour cream
1 tbsp white wine vinegar
1 tsp honey
2 tsp chives, finely chopped
Sourdough bread, to serve

Adv

Autors
Preparation time
5
Cooking time
11
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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