Shaved Roast Beef and Horseradish Salad

SERVES 4-6
Free of: Gluten and top allergens

Ingredients

• 2 lb (1 kg) outside-round beef roast (or similar lean cut)
• 2 tbsp (30 mL) each of fennel seeds, coriander seeds, cracked black pepper, salt and finely chopped fresh rosemary
• 1 small butternut squash, peeled and diced
• 1/4 cup (60 mL) horseradish (Look for allergen-free, GF brand)
• 1/2 cup (120 mL) mayonnaise (For egg-free, use Vegenaise; for soy, look for soy-free brand)
• 2 tbsp (30 mL) apple cider vinegar
• 1 tsp (5 mL) each salt and fresh pepper
• 1 head radicchio
• 1/2 cup (125 mL) green onions, sliced,
• 2 tbsp (30 mL) olive oil

Method

1. Heat oven to 350° F. In a small bowl, combine fennel and coriander seeds with pepper, salt and fresh rosemary. Stir together to make spice rub.
2. Cover skin side of beef with spice rub, pressing in well.
3. Set beef into roasting pan, drizzle with olive oil. Place in oven and cook for 40 minutes or until cooked. Remove and cool
4. In a bowl, toss diced squash with l tbsp (15 mL) olive oil. Transfer to a roasting tray, cook for 20 minutes until cooked through. Remove from oven, let cool.
5. To make the dressing, combine horseradish, mayo, cider vinegar, salt and pepper. Mix thoroughly and set aside.
6. Using a sharp knife, slice beef into thin shavings.
7. Arrange radicchio leaves on a platter. Layer on sliced beef, followed by squash, and green onion.
8. Drizzle with horseradish dressing and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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More Salad Recipes:
Massaged Kale Salad with Pomegranate and Citrus
Tomato and Fennel Salad
Citrus Steak Salad