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Cold Roast Beef With Beetroot Salad & Horseradish Cream

Nutrition per serving    (USDA % daily values)
CAL
474
FAT
63%
CHOL
43%
SOD
7%

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Ingredients for 4 servings

juice 1⁄2 lemon

3 small cooked beetroot , sliced, then cut into fine matchsticks

1 shallot , finely chopped

4 handfuls of a mix of bitter leaves, such as frisée , mizuna and watercress

FOR THE horseradish cream

thin slices leftover roast beef

4.0 tbsp olive oil

1.0 tbsp sherry vinegar

4.0 tbsp crème fraîche

pinch mustard powder

5.0 tbsp grated horseradish

selection of micro-leaves , if you can get them

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