beef and beet salad

What does:
a most delicious salad
+ a gathering of friends
+ family games
+ 1st dip at the beach & 1st raspberry feast of the season
= ?

why, the most relaxing weekend in ages of course!

I love salads that contain cooked veges, and felt compelled to share the recipe for this Beef and Beet Salad, in the interest of increasing folate intake, and just because it was very scrummy!

Beef and Beet Salad

Ingredients (serves 4)
500g salad potatoes
8 baby beetroot
12 slices leftover rare roast beef (or ham)
100g mixed baby salad leaves (mesclun)
2 Tbs chopped dill
1/4 cup (60g) sour cream - (i use light sour cream)
1 Tbs horseradish cream


Cut potatoes into bite-sized pieces. Place in a saucepan, cover with cold salted water and bring to the boil. Cook until tender, then drain and cool. Meanwhile, cook beetroot in a pan of boiling salted water for 10-15 minutes until tender. Drain, then cool and halve.
Combine the potatoes, beef, baby salad leaves and 1 tablespoon of dill in a large bowl. Mix together the sour cream, horseradish, remaining dill and about 1 tablespoon warm water in a small bowl, then season with salt and pepper. Just before serving, add the beetroot to the salad. Arrange on a platter and drizzle with the horseradish dressing.

Important beefy footnotes:

- I used bigger sized beets, as I couldn't find any 'babies', or you can substitute canned baby beets.
- It's good if you can find lots of beetroot leaves in the salad mix...or even better if you grow your own!  Sadly, I don't.   I console myself with the fact that they are grown locally.
- For the meat, I seared some rump with a little garlic, to medium rare, and sliced once rested.  It was really tender in the salad.

This salad may seem a little fiddly at first, but it's a quick assembly job.

original salad recipe from here


  1. Mmm....I LOVE beets, but mostly I cook them up then "pickle" them in a bit of sugared vinegar. I might have to try this, tho for sure it won't be fresh beets as we are in the throes of winter here!

  2. that salad sounds totally scrummy; I too, LOVE beetroots, I am writing down that recipe!

    And raspberries...well, the very best Xmas brekky I ever EVER had was peaches and raspberries together, freshly picked in my friends' garden...THE most divine combination ever

    AND, Scarlet thinks you sound like you've experienced a life like hers.....she sends her best wishes, and hopes that your husband appreciates YOUR supreme organisational capabilities.
    x Julie

  3. Thank you for a very healthy and delicious recipe, Luisa. Also I wasn't sure whether the leaves of baby beets were edible, so glad to know they too can be used. I often grate the little beets raw over a salad, turning my hands and seemingly the whole kitchen pink in the process...
    ps Your Etsy shop looks wonderful


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