Kale and roast beef salad

Name: Kale and roast beef salad
Ingredients: 400 g mixed mushrooms; olive oil for frying; 100 g shredded kale; 500 g pre-cooked beetroot; 200 g roast beef; 1 handful of walnuts; salt; pepper; 100 ml Greek yoghurt; 1 tablespoon horseradish powder; 1 teaspoon mustard; 2 tablespoons olive oil; 1 tablespoon lemon juice

Serves 4 · 15-30 minutes

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Warm salads make a lovely change on the menu, especially when it gets a bit colder outside. Like in mushroom and kale season. Wonderful autumn vegetables paired with roast beef, beetroot and a punchy horseradish dressing.

Ingredients

400 g mixed mushrooms
olive oil for frying
100 g shredded kale
500 g pre-cooked beetroot
200 g roast beef
1 handful of walnuts
salt
pepper

Dressing:

100 ml Greek yoghurt
1 tablespoon horseradish powder
1 teaspoon mustard
2 tablespoons olive oil
1 tablespoon lemon juice

Method

Slice the mushrooms. Heat the olive oil in a frying pan and fry the mushrooms for a few minutes. Add the kale and cook for 5 minutes.
Meanwhile, cut the beetroot into pieces and divide together with the fried mushrooms and kale over four plates.
Arrange the slices of roast beef over the salad. Mix all the dressing ingredients in a bowl and divide over the plates. Scatter the salad with walnuts, salt and pepper.