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Roast Beef and Horseradish Salad

Tender slices of seared beef roast serve alongside crisp watercress and radishes tossed in a creamy horseradish dressing.

35 minMediumServes 4380 cal/serving

BritishSaladOvenHigh ProteinLow CarbKetoGluten-FreeNut-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1.5 lbs beef tenderloin roast, trimmed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper, cracked
  • 4 cups watercress, washed
  • 1 cup radishes, thinly sliced
  • 6 tbsp creme fraiche
  • 2 tbsp prepared horseradish
  • 1 tbsp lemon juice

Instructions

  1. 1

    Preheat oven to 400F. Rub 1.5 lbs trimmed beef tenderloin roast with 2 tbsp olive oil, 1 tsp salt, and 1 tsp cracked black pepper.

  2. 2

    Roast the beef in the oven for 15 to 20 minutes until an internal temperature check reaches 130F for medium-rare, then let it rest for 10 minutes before slicing thin.

  3. 3

    Whisk together 6 tbsp creme fraiche, 2 tbsp prepared horseradish, and 1 tbsp lemon juice in a bowl to make the dressing.

  4. 4

    Toss 4 cups washed watercress and 1 cup thinly sliced radishes with half of the dressing and arrange on plates.

  5. 5

    Top salad with sliced beef and drizzle with the remaining dressing.

Questions

Can I make Roast Beef and Horseradish Salad dairy-free?

Yes. The dairy in this entry is 6 tbsp creme fraiche. Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Roast Beef and Horseradish Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Roast Beef and Horseradish Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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