Best Cold Roast Beef Salad With Horseradish Dressing Recipes

ROAST BEEF SALAD WITH HORSERADISH DRESSING

Steps:

• Preheat the oven to 220C/425F/Gas 7
• Put the prepared carrots in a shallow roasting tray and sprinkle with the cumin and salt.Drizzle with the olive oil then mix together with your hands so that the carrots are coated.
• Put in the hot oven and cook until just cooked and starting to char at the edges (10-15 min).Set aside at room temperature.Reduce the oven temperature to 200C/fan 180C/gas 6 ready to cook the beef.
• Put the olive oil and sliced garlic in a small frying pan. Heat gently and cook until the garlic is golden brown. Remove the garlic and set aside. Leave the oil to cool.
• Cook the sliced beans in boiling water until just tender. Tip into a colander and cool under a running tap. Drain well and transfer to a bowl.
• Put the red wine vinegar in a small bowl with the sugar if using plus a little salt and pepper.When the olive oil you browned the garlic in is cold, whisk it into the vinegar. Taste and adjust seasoning, adding more olive oil or vinegar if liked.
• Pour the dressing over the beans and mix well.Just before serving, stir in the reserved garlic slices and the parsley.
• If you haven't done so already, preheat the oven to 200C/fan 180C/gas 6.
• Rub the olive oil all over the beef then season well with salt and pepper.
• Put the beef in the oven and cook for 10 minutes plus:10-12 minutes per 450g for medium-rare (recommended)15-20 minutes per 450g for medium20-25 minutes per 450g for medium-well-done25-30 minutes per 450g for well doneBaste two or three times during the cooking.
• When the beef is cooked to your liking, remove from the oven and cover tightly with foil.Set aside to rest for 15-30 minutes.Reduce the oven temperature to 180C/fan 160C/gas 4 ready to cook the kale.
• If you haven't done so already, preheat the oven to 180C/fan 160C/gas 4.
• Put the torn kale in a large baking tray.Sprinkle with salt, drizzle with the olive oil and mix with your hands to coat the leaves.
• Place in the oven and bake until crispy (10-20 min), stirring regularly and making sure the kale doesn't burn.Remove from the oven and set aside to cool.
• Whisk together the mayonnaise, yogurt and horseradish. Season with black pepper.
• Slice the beef thinly and lay slices around the edge of each plate.Between the slices, put piles of roasted carrots and runner beans.Put the crispy kale in the centre of the plate.Dress the plate with pea shoots if using.Drizzle generously with the horseradish dressing.

ROAST BEEF SALAD WITH CABBAGE AND HORSERADISH

Steps:

• Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 5 tablespoons olive oil.
• Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sauté just until wilted, about 3 minutes. Transfer to large bowl; cool completely.
• Mix roast beef, celery root, onion, cheese and dressing into cabbage. Season with salt and pepper. Divide salad between 2 plates. Sprinkle with parsley.

COLD ROASTED TENDERLOIN OF BEEF WITH CREAMY HORSERADISH SAUCE

Steps:

• Preheat oven to 500°.
• Combine the first 6 ingredients in a small bowl; rub mixture over beef.
• Place beef in a large roasting pan.
• Bake for 10 minutes.
• Decrease oven temperature to 350°; bake for 30 more minutes or until a meat thermometer reads 140°or desired degree of doneness.
• Remove from oven, and cool until room temperature (1 hour).
• Prepare sauce--stir together all the sauce ingredients in a medium bowl; chill.
• Wrap beef in plastic wrap; chill overnight.
• Cut roast into 1/2-inch slices; arrange slices on a serving platter.
• Garnish, if desired, with rosemary sprigs.
• Serve with Creamy Horseradish Sauce.

ROAST BEEF SALAD

Steps:

• Mix the beef,onion,and tomatoes in a large bowl.
• I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.