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4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
This salad is a great way to integrate small amounts of red meat into a lighter eating style. The emphasis here is on beets and greens with a wallop of flavor from capers, horseradish, and onion. Convenience is also key here. Although the beets need to be cooked and peeled (this can be done up to two days ahead), the remaining ingredients—including the roast beef—can come from the store right before serving time.