Olive Magazine
Roast Beef Salad Recipe

Roast beef and radish salad with sake dressing

Published: June 24, 2015 at 1:51 pm
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  • Preparation and cooking time
    • Total time
    • or under
  • Easy
  • serves 4

This roast beef and radish salad is made smarter with a sake dressing. At under 300 calories per serving and ready in 30 minutes it's a great way to use up left over roast beef.

Nutrition:
NutrientUnit
kcal267
fat16.5g
saturates0g
carbs4.1g
sugars0g
fibre1.9g
protein22.4g
salt0.2g
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Ingredients

  • 1 bunch radishes, very thinly sliced
  • 1 bag
 rocket
  • 1 small bulb fennel, very thinly sliced
  • 1/2 lemon, juiced
  • 1 1/2 tbsp
 sake
  • 1/2 tbsp
 chilli oil
  • 1 tbsp olive oil
  • grated to make 1 tsp
 
ginger
  • 1/2 tsp
 golden caster sugar
  • 8-12 thin slices leftover roast beef, or a small good quality bought roast beef

Method

  • STEP 1

    Step 1

    Put the radishes, rocket and fennel in a bowl. Whisk the lemon juice, sake, chilli oil and olive oil together. Stir in the ginger and sugar. Add a few tbsp of dressing to the salad and toss together.


  • STEP 2

    Step 2

    Lay the roast beef out on a platter and scatter over the salad, spoon on some dressing and serve the extra alongside.


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