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Roast Beef Salad with Horseradish Dressing

Roast Beef Salad with roasted carrots, garlicky beans, crispy kale & creamy horseradish dressing is a lighter alternative to the traditional Sunday roast.

Course Main Course, Salad, Lunch
Cuisine British
Servings 2 see Recipe Notes
Author Moorlands Eater

Ingredients

For the carrots

  • 2 large carrots cut into bite size batons
  • 1 tsp cumin seeds
  • salt & pepper to taste
  • 0.5 tbsp olive oil

For the beans

  • 2 tbsp olive oil
  • 2 cloves garlic thinly sliced
  • 200 g runner beans Stringed & sliced
  • 1 tbsp red wine vinegar
  • 1 pinch sugar optional
  • salt & pepper to taste
  • 1 tbsp parsley finely chopped

For the beef

  • 1 - 1.5 kg sirloin of beef roasting joint
  • 0.5 tbsp olive oil
  • salt & pepper

For the crispy kale

  • 4 handfuls cavolo nero or curly kale stripped from the stems & roughly torn
  • salt to taste
  • 0.5 tbsp olive oil

For the horseradish dressing

  • 3 tbsp mayonnaise
  • 3 tbsp full fat plain yogurt
  • 3 tsp creamed horseradish
  • black pepper to taste

To serve (optional)

  • 2 handfuls pea shoots

Instructions

The carrots

  1. Preheat the oven to 220C/425F/Gas 7

  2. Put the prepared carrots in a shallow roasting tray and sprinkle with the cumin and salt.

    Drizzle with the olive oil then mix together with your hands so that the carrots are coated.

  3. Put in the hot oven and cook until just cooked and starting to char at the edges (10-15 min).

    Set aside at room temperature.

    Reduce the oven temperature to 200C/fan 180C/gas 6 ready to cook the beef.

The beans

  1. Put the olive oil and sliced garlic in a small frying pan. Heat gently and cook until the garlic is golden brown. Remove the garlic and set aside. Leave the oil to cool.

  2. Cook the sliced beans in boiling water until just tender. Tip into a colander and cool under a running tap. Drain well and transfer to a bowl.

  3. Put the red wine vinegar in a small bowl with the sugar if using plus a little salt and pepper.

    When the olive oil you browned the garlic in is cold, whisk it into the vinegar. Taste and adjust seasoning, adding more olive oil or vinegar if liked.

  4. Pour the dressing over the beans and mix well.

    Just before serving, stir in the reserved garlic slices and the parsley.

The beef

  1. If you haven't done so already, preheat the oven to 200C/fan 180C/gas 6.

  2. Rub the olive oil all over the beef then season well with salt and pepper.

  3. Put the beef in the oven and cook for 10 minutes plus:

    10-12 minutes per 450g for medium-rare (recommended)

    15-20 minutes per 450g for medium

    20-25 minutes per 450g for medium-well-done

    25-30 minutes per 450g for well done

    Baste two or three times during the cooking.

  4. When the beef is cooked to your liking, remove from the oven and cover tightly with foil.

    Set aside to rest for 15-30 minutes.

    Reduce the oven temperature to 180C/fan 160C/gas 4 ready to cook the kale.

Crispy kale

  1. If you haven't done so already, preheat the oven to 180C/fan 160C/gas 4.

  2. Put the torn kale in a large baking tray.

    Sprinkle with salt, drizzle with the olive oil and mix with your hands to coat the leaves.

  3. Place in the oven and bake until crispy (10-20 min), stirring regularly and making sure the kale doesn't burn.

    Remove from the oven and set aside to cool.

Horseradish dressing

  1. Whisk together the mayonnaise, yogurt and horseradish. Season with black pepper.

Serving

  1. Slice the beef thinly and lay slices around the edge of each plate.

    Between the slices, put piles of roasted carrots and runner beans.

    Put the crispy kale in the centre of the plate.

    Dress the plate with pea shoots if using.

    Drizzle generously with the horseradish dressing.

Recipe Notes

The amounts given for the vegetables will serve 2 people. You’ll have lots of beef left over as the joint should feed at least four to six. If not eating the remaining beef within 2 days, freeze slices for later use.