Cold roast beef with beetroot salad & horseradish cream

• leftover roast beefthin slices
• small cooked beetroot↗3

  sliced, then cut into fine matchsticks

• shallot↗1

  finely chopped

• handfuls of a mix of bitter leaves, such as frisée4

  mizuna and watercress

• sherry vinegar↗1 tbsp tbsp
• olive oil↗4 tbsp tbsp
• micro-leavesselection of

  if you can get them

• grated horseradish5 tbsp tbsp
• crème fraîche↗4 tbsp tbsp
• mustard↗pinch pinch

  powder

• lemon↗juice 1⁄2

  juice 1⁄2

Step-by-step instructions

1. 1

   To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside. Lay the slices of beef on four serving plates. In a bowl, mix the beetroot, shallot and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.

2. 2

   Neatly pile a mound of salad into the centre of each plate and scatter some microleaves around the outside. Top the salad with a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.