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Cold roast beef with beetroot salad & horseradish cream
- thin slices leftover roast beef
- 3 small cooked beetroot , sliced, then cut into fine matchsticks
- 1 shallot , finely chopped
- 4 handfuls of a mix of bitter leaves, such as frise , mizuna and watercress
- 1 tbsp sherry vinegar
- 4 tbsp olive oil
- selection of micro-leaves , if you can get them
- 5 tbsp grated horseradish
- 4 tbsp crme frache
- pinch mustard powder
- juice 12 lemon
Directions:View on BBC Good Food
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