200g fine green beans
small bag of lamb’s lettuce or spinach
small bag of beetroot salad leaves
250g cooked beetroot (vacuum-packed are fine), cut into wedges
about 300g roast beef, sliced into thick strips
2 shallots, thinly sliced
fronds from a bunch of dill

2 tbsp olive oil
1 tbsp sherry vinegar
1 tbsp crème fraiche or soured cream
2 tbsp water
1 tbsp freshly grated horseradish or 1 tbsp hot horseradish sauce (not the creamed version)
pinch of sugar
flaked sea salt
freshly ground black pepper

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Roast Beef and Beetroot Salad

SERVES: 4 as a starter (or 2 as a light lunch)

Can’t beet this! A proper butch salad, it’s a tasty way of using up leftover roast beef or you can buy ready-cooked beef at the deli counter. And the horseradish dressing is lush – it brings you the flavours of a Sunday roast in salad form. If you buy cooked beetroot, make sure it’s not in vinegar, as that would disrupt the flavour of the dressing.

Trim the tops off the green beans but leave their tails in place. Bring a pan of water to the boil, add the beans and cook them for 3 minutes. Drain them and refresh in a bowl of iced water.

Put the salad leaves on a large serving platter or in individual salad bowls. Arrange the other ingredients over them, then toss very gently to combine. Garnish with some fronds of dill.

Whisk together the dressing ingredients and season with salt and pepper, then drizzle over the salad and serve immediately.
Tip:If you’re cooking your own beetroot, don’t peel them first. Just wash them gently, place them in a pan of cold water, then bring to the boil. Cook until tender, leave to cool and then peel.