Best Steak Beetroot Horseradish Warm Lentil Salad Recipes

STEAK, BEETROOT, HORSERADISH & WARM LENTIL SALAD

Steak, beetroot, horseradish & warm lentil salad image

Get four of your 5-a-day in one meal from this steak, beetroot and lentil salad. As well as being super-nutritious, it only takes 20 minutes to make

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 13

Ingredients

1 tbsp hot horseradish sauce
2 tbsp Greek yogurt
½ tsp honey
1 lemon , juiced
200g fillet steak
1½ tbsp cold pressed rapeseed oil
2 garlic cloves
200g frozen peas
250g pouch pre-cooked puy lentils
120g runner beans , sliced
200g pre-cooked beetroot , cut into wedges
½ small pack dill , chopped
two handfuls rocket

Steps:

Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.
Season the steak on all sides with a little salt and black pepper. Heat 1 tbsp oil in a non-stick frying pan. Add the steak and cook to your liking, 2-3 mins on each side for medium rare. Set aside to rest.
Put the pan back on the heat, add the remaining oil, lightly crush in the garlic, then tip in the peas, lentils, beans and beetroot. Cook for a few mins, stirring, until the peas and beetroot are warmed through. Remove from the heat, then stir through the remaining lemon juice, dill and rocket.
Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.

Nutrition Facts : Calories 496 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 20 grams sugar, Fiber 16 grams fiber, Protein 42 grams protein, Sodium 1.6 milligram of sodium

HORSERADISH BEET SALAD

Horseradish Beet Salad image

"The horseradish marinade sparks the flavor of this simple salad," says field editor Doris Heath of Bryson City, North Carolina. "The beets look particularly pretty on a bed of lettuce."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon prepared horseradish
1-1/2 pounds beets, cooked and julienned
Lettuce leaves

Steps:

In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.

Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.