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Beef with Beets and Spinach

Categories: Entertaining, Quick to fix
Type: Salads

Leftover roast beef and beets make this simple salad the perfect start to a meal.

Prep Time: 15M

Serves: Serves 4


  • 12oz (350g) leftover roast beef, sliced
  • 10oz (300g) fresh spinach leaves
  • 1lb (450g) cooked whole beets, quartered
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • juice of 1/2 clementine or tangerine
  • sea salt and freshly ground black pepper
  • handful of fresh thyme, leaves picked
Beef with Beets and Spinach photo

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  1. In a large bowl, gently toss together the beef, spinach, and beets. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and citrus juice. Season well with salt and pepper.
  2. When ready to serve, drizzle the salad with the dressing, and scatter the thyme leaves over the top. Serve at once.
  • Use freshly squeezed orange juice if you can't find clementines or tangerines.
  • Cheat...For speed, drizzle with balsamic vinegar and leave out the other dressing ingredients.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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