Roast beef, beetroot and potato salad

Serves: 4

Time to make: 20 mins

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 beetrootbeetsX, drained, sliced
400g sliced rare roast beef
½ cup reduced-fat sour cream
1 tablespoon horseradish cream

Instructions

Stay Awake

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.

HFG tip

You may find this article helpful:

Guide to shopping for beef

More delicious roast beef recipes:

Warm beef and lentil salad

Asian-style beef salad

Roast beef and rice salad

Vietnamese barbequed beef salad

Chilli beef noodle salad

Traditional roast beef and vegetables

Roasted beef and winter vegetables with currant gravy

All our beef recipes

Nutrition Info (per serve)

Calories 386 cal

Kilojoules 1610 kJ

Protein 41 g

Total fat 9 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 8 g

Dietary fibre 5 g

Sodium 310 mg

Calcium 100 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.