Recipe

Lunch

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Mixed-Color Baby Beets
Creamy Horseradish
Reduced-Fat Crème Fraîche
Watercress
Bresaola
Extra Virgin Olive Oil
, divided
Red Wine Vinegar
Sea Salt & Black Pepper

Beef, Beets, & Horseradish

From Jamie Oliver's 5 Ingredients
Total time: 14 min
Servings: 4
  • 11 oz. Mixed-Color Baby Beets
  • 6 tbsp. Creamy Horseradish
  • 6 tsp. Reduced-Fat Crème Fraîche
  • 7/2 oz. Watercress
  • 3 oz. Bresaola
  • 2 tbsp. Extra Virgin Olive Oil, divided
  • 1 tbsp. Red Wine Vinegar
  • 1/4 tsp. Sea Salt & Black Pepper
  • Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
  • Dress the beets with ½ a tablespoon each of extra virgin olive oil and red wine vinegar, the horseradish, and crème fraîche, then season to perfection with sea salt and black pepper. Delicately toss with the watercress and any reserved beet leaves.
  • Divide up the bresaola between your plates, followed by the beet salad, then drizzle with 1 teaspoon of extra virgin olive oil, and serve.