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