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Beef with Beetroot and Spinach

Beef with Beetroot and Spinach

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Beef with Beetroot and Spinach

Variation

Use freshly squeezed orange juice if you can’t find clementines or satsumas.

Cheat...

For speed, drizzle with balsamic vinegar, and leave out the other dressing ingredients.

 

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Instructions

  1. 1

    In a large bowl, gently toss together the leftover beef, spinach, and beetroot. In a small bowl or jug, whisk together the olive oil, balsamic vinegar, and citrus juice. Season with salt and black pepper.


  2. 2

    When ready to serve, drizzle the dressing over the beef and beetroot salad, and scatter over the thyme leaves.


Ingredients

  • 350g roast beef, sliced
  • 250g fresh spinach leaves, rinsed
  • 450g ready-cooked beetroot, not in vinegar, quartered
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • ½ clementine or satsuma, juiced
  • 1 handful fresh thyme, leaves picked
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

Serves 4

Total time required Total time:

  • Preparation time:

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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