Recipe

Lunch

Ignore this recipe for all sections.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
3
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Mixed-Color Baby Beets
Creamy Horseradish
Reduced-Fat Crème Fraîche
Watercress
Bresaola

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
  • 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 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.