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Roast beef, beetroot and potato salad

  • Time to make: 20 mins
  • Serving: 4 people
Ratings: 4.8
Ingredients

Ingredients

  • 500g new potatoes, halved
  • 1 oak leaf lettuce, trimmed, torn in bite-sized pieces
  • ½ cup finely shredded red cabbage
  • 100g snow peas, trimmed, finely shredded
  • 1 medium-sized Lebanese cucumber, halved, sliced
  • 450g can beetroot, drained, sliced
  • 400g sliced rare roast beef
  • ½ cup reduced-fat sour cream
  • 1 tablespoon horseradish cream
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Boil or steam new potatoes for 10 minutes or until tender then rinse under cold running water. Drain and leave to cool slightly.

    2 Arrange torn lettuce on a large serving platter with cabbage, snow peas and cucumber. Top salad vegetables with cooked potatoes, beetroot and rare roast beef.

    3 To make dressing, mix sour cream and horseradish cream with 1 tablespoon water in a small bowl.

    4 Top salad with dressing, season with black pepper and serve.

    Variations

    Make it gluten free: Check horseradish cream and sour cream are gluten free.

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