Beef and Beetroot Salad


500g new potatoes,(Tinned or bottles potatoes will do when new potatoes are not in season)
8 baby beetroot, cleaned or you can use tinned or bottled beetroots
12 slices leftover rare roast beef (or ham)
100g mixed baby salad leaves
2 tbs chopped dill
1/4 cup (60g) sour cream
1 tbs horseradish cream

Cut potatoes into small pieces. Place in a saucepan, cover with cold salted water and bring to the boil. Cook until tender, then drain and cool.  If using tinned or bottled poatatoes just drain and cut into halves.

Cook beetroot in a pan of boiling salted water for 10-15 minutes until tender. Drain, cool then cut into halves.  If using ready cooked beetroot just drain well then cut into halves.

In a large bowl combine the potatoes, beef, baby salad leaves and 1 tablespoon of dill

For the dressing mix together the sour cream, horseradish, remaining dill and about 1 tablespoon warm water in a small bowl,  season well with salt and pepper.

Just before serving, add the beetroot to the salad.

Arrange  the salad on a serving dish then drizzle with the horseradish dressing.

Related Posts:

  • No Related Posts
{August 31, 2011} {Tags: }