Roast beef, beetroot and potato salad
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Time to make:
$5.10 per serve
(at time of publication)
Full ingredients list:
500g new potatoes, halved
1 oak leaf lettuce, trimmed, torn into bite-size pieces
1/2 cup finely shredded red cabbage
100g snow peas, trimmed, finely shredded
1 medium Lebanese cucumber, halved, sliced
425g can baby beetroot, drained, sliced
400g sliced rare roast beef
1/2 cup extra-light sour cream
1 tablespoon horseradish cream
Nutritional information (per serve)
Instructions and steps:
Step 1 Boil or steam new potatoes for 10 minutes, or until tender, then rinse under cold running water; drain and leave to cool slightly.
Step 2 Arrange torn lettuce on a large serving platter with red cabbage, snow peas and cucumber. Top salad vegies with cooked potato, beetroot and rare roast beef.
Step 3 Mix sour cream and horseradish cream with 1 tablespoon water in a small bowl to make dressing.
Step 4 Top salad with dressing, season with black pepper and serve.
About this recipe
First published: January 2015