As beetroots and new potatoes come into season, we love this really simple recipe for leftover roast beef. You can use any beef roasting joint, topside, silverside or even ribeye.
700g roast beef from The Ethical Butcher, 100% pasture raised and regenerative
500g large floury potatoes – organic if possible
5 beetroots – organic if possible
4 red onions, medium sized – organic if possible
5 tbsp olive oil – we use Two Fields Zakros regenerative olive oil
3 tbsp good balsamic vinegar
1 tbsp wholegrain mustard
200g baby leaves – ideally a mix of rocket, spinach and watercress
This recipe assumes you're using leftover, beef. If not, cook to your preference, pink in the middle and leave to rest.
First prepare the beetroots by topping and tailing. Leave whole and wash gently –don't scrub off the skin, just wash off the soil.
Toss in a little olive oil and roast in a preheated fan oven on the bottom shelf at 180ºC fan (200ºC non-fan oven) for an hour or until a knife slides in with no resistance.
While the beets are cooking, prepare the potatoes by cutting into wedges.
Cut the roots off the onions and slice into quarters – you can leave the skin on.
Boil a large pan of salted water and add the potatoes for 5-6 minutes. Drain well, allow the steam to escape and toss in a roasting tray with the onions and a little olive oil. Season.
Roast the potatoes and onions on the top shelf of the oven for the last 30 minutes while the beetroots are cooking, so they're ready at the same time.
When the beets and potato onion mix are cooling from the oven, make the dressing by whisking together the 5 tbsp olive oil, 3 tbsp balsamic, 1 tbsp wholegrain mustard and seasoning.
To serve, arrange the leaves on a platter, quarter the beets and scatter the potato wedges, onions and beets on top of the leaves along with the thinly sliced roast beef, cut into strips.
Pour dressing over and serve immediately.