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Roasted 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 beetroot, drained, sliced
- 400g sliced rare roast beef
- ½ cup reduced-fat sour cream
- 1 tablespoon horseradish cream
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Instructions
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:
More delicious roast beef recipes:
Vietnamese barbequed beef salad
Traditional roast beef and vegetables
Nutrition Info (per serve)
-
Calories 386cal
-
Kilojoules 1610kJ
-
Protein 41g
-
Total fat 9g
-
–Saturated fat 4g
-
Carbohydrates 35g
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–Sugars 8g
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Dietary fibre 5g
-
Sodium 310mg
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Calcium 100mg
-
Iron 6mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
