Best Cold Roast Beef With Beetroot Salad Horseradish Cream Recipes

COLD ROAST BEEF SALAD WITH HORSERADISH DRESSING

Cold Roast Beef Salad With Horseradish Dressing image

I love the combination of roast beef, horseradish and dill. If you have leftover roast beef on hand, you can make this in minutes. This cold dish encompasses all three. If you like, you can add 1 or 2 baked potatoes, diced, though I don't usually do this unless I have to extend the salad to more people than usual. Please note that, as written, the lettuce is just meant as a bed to serve the beef salad on (I usually omit it when making it just for myself). If you want to mix the lettuce INTO the meat salad, increase the amount of dressing.

Provided by echo echo

Categories Meat

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon kraft horseradish sauce
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/2 tablespoon dried dill weed
4 cups cold roast beef, cut in bite-size chunks
1 head boston lettuce

Steps:

Toss the beef with the horseradish, vinegar, oil& dill.
Chill in the refrigerator.
Serve on a bed of lettuce.

10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING

10-Minute Beef-and-Beet Salad with Horseradish Dressing image

Make dinner in a flash with this hearty, deli-inspired salad. We love the mixture of crunchy cabbage with tender spinach, and if you have them on hand, you can add a few chopped hard-boiled eggs for extra flavor and protein.

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 slices seeded rye bread
1/4 cup sour cream
3 tablespoons horseradish
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
One 5-ounce package baby spinach (about 4 cups)
3 cups coleslaw mix (about 7 ounces)
4 ounces dill Havarti cheese, cut into 1/2-inch cubes
1/2 pound thinly-sliced rare deli roast beef
3/4 cup sliced and drained pickled beets

Steps:

Toast the rye bread.
Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
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COLD ROASTED TENDERLOIN OF BEEF WITH CREAMY HORSERADISH SAUCE

Cold Roasted Tenderloin of Beef With Creamy Horseradish Sauce image

Make and share this Cold Roasted Tenderloin of Beef With Creamy Horseradish Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories Roast Beef

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 tablespoon fresh ground pepper
3 tablespoons olive oil
6 garlic cloves, minced
4 3/4-5 lbs trimmed tied beef tenderloin
fresh rosemary sprig
2/3 cup refrigerated horseradish
1/2 cup finely chopped English cucumber
1/2 teaspoon salt
1 (16 ounce) container sour cream

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.

Nutrition Facts : Calories 561.8, Fat 44, SaturatedFat 18.2, Cholesterol 173.3, Sodium 842.5, Carbohydrate 3.8, Fiber 0.7, Sugar 2.5, Protein 36.4

SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS, CREAMED HORSERADISH, WATERCRESS AND PARMESAN

Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan image

The reason I like to make this dish is because, apart from being really quick and simple, it's a sociable feast where everyone can tuck in and help themselves. I love all that. I always serve this on a large plate in the middle of the table, with crusty bread and a glass of wine. Any leftovers are even more gorgeous the next day in a nice firm bap.

Provided by Jamie Oliver

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds (680 grams) baby beetroots
Olive oil
Approximately 10 tablespoons balsamic vinegar
Salt and freshly ground black pepper
1 handful fresh rosemary, finely chopped
3 1/2 pound (1.5 kilogram) fillet of beef
3 1/2 ounces (100 grams) freshly grated or creamed horseradish
7 ounces (200 grams) creme fraiche
1 lemon, juiced, or white wine vinegar
3 good handfuls watercress
3 1/2 ounces (100 grams) shaved Parmesan

Steps:

Preheat the oven to 450 degrees F (230 degrees C/gas 8).
Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size.
Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!