Lunch

Salade Tiède de Bœuf et Betteraves Rôties

Name: Salade Tiède de Bœuf et Betteraves Rôties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 8 oz beef tenderloin, trimmed; 3 medium beets, peeled and cut into 1-inch wedges; 2 tbsp extra-virgin olive oil; 2 tbsp walnut oil; 2 tbsp crème fraîche; 1 tsp fresh horseradish, grated; 2 cups wild arugula; ¼ cup toasted walnuts, roughly chopped; 1 shallot, thinly sliced; 1 tsp Dijon mustard; ½ tbsp sherry vinegar; Sea salt and cracked pepper; Fresh chervil for garnish

Tender beef tenderloin slices rest atop earthy roasted beets and peppery arugula, dressed with a whisper of horseradish-crème fraîche emulsion and crowned with toasted walnuts. A warm, bistro-elegant autumn salad.

490cal 8gprotein 30gcarbs 40gfat 15min prep 30min cook 2serves

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