Roast beef and beet salad. We had some leftover steak from Ray’s the Steaks, and we decided to make a salad inspired by our friend Laura’s Waitrose recipe. Line a large serving plate with mixed baby greens, then layer 8 oz pickled beets (cut into quarters), thinly sliced roast beef (here, we used our leftover steak and supplemented with some prepared roast beef from Whole Foods), and pickled red onions (which we got homemade from our friend Leah!). Drizzle salad with olive oil, then sprinkle with a little salt and freshly ground black pepper. If desired, serve with horseradish dressing on the side (recipe below).
Horseradish dressing: Whisk together 1 Tbsp olive oil with 3 Tbsp sour cream, then stir in 1 1/2 Tbsp horseradish (we used the grated kind from a jar).
Cooking Adventures 