Roast Beef, Beetroot and Orange Salad
200 g (7 oz) piece of cooked lean roast Scotch topside or chuck eye of beef
2 baby gem lettuces, cut into wedges
Half bunch radishes, trimmed and thinly sliced
Half bunch spring onions, trimmed and sliced
6 cooked baby beetroot, cut into wedges
3 tbsp French dressing
Freshly ground black pepper, to taste
- Cut the beef into narrow strips and place in a large bowl. Add the baby gems, radishes and spring onions.
- Grate the rind from one half 1 orange and add to the French dressing. Peel both oranges free of rind and white pith and ease out the orange segments (adding any juices to the dressing). Add the segments and the beetroot to the salad.
- Divide between 4 plates or bowls then drizzle on the dressing. Nice eaten with fresh granary bread or new potatoes.
A perfect recipe for cooked cold roast pork too. Have all the ingredients well chilled in the fridge so when you make up the salad it is at the perfect serving temperature!
Bursting with essential sunny vitamins this salad is perfect to pack for a picnic or, accompanied with new potatoes makes the best of your cooked roast beef for a hassle free supper.