In today’s Garlic Free Friday episode of my food ventures I’ll be telling you about a simple Roasted Beef Egg Horseradish Salad I came up with a few years ago and how not to mess it up with a bad sauce choice.
The salad itself is easy, super tasty, really satisfying and quick. Slice some tomatoes, mix in fresh spinach, scatter roasted beef slivers, quartered, boiled eggs on the top and crown it all with a touch of quality, homemade horseradish sauce – TA DAH!
As you can imagine, Roasted Beef Egg Horseradish Salad can easily become HAM, Egg, Horseradish Salad or BACON, Egg, Horseradish Salad – depends on what you have available in your refrigerator. For me beef (especially from Sunday roast leftovers!) is usually the first choice. It’s the general flavour in that medley, plus the horseradish and roasted beef love story that just keeps on giving.
The secret of Roasted Beef Egg Horseradish Salad is in the sauce!
Eh, there is nothing like a spoonful of freshly grated horseradish and the burning sensation in the nose straight after… you just can’t compare it to anything else! It is a funny thing, because the horseradish is not spicy at all!
My grandpa, who had wild horseradish root growing in the field by his house used to say that “a good horseradish should make you sneeze (when you eat it) and if it doesn’t, it is no good!”
It might not be everybody’s cup of tea, but there is a way to make the freshly grated horseradish a bit milder if you like. Simply adjust the strength of flavour with a small addition of cream cheese or Greek yoghurt and it could be so amazing with your eggs, salads and meats.
When you get used to a good thing, like freshly grated horseradish root, which especially in the spring is such a lovely condiment for eggs, ham and salads, it is super difficult to approve of most super creamy, shop bought, runny horseradish sauces. And when you finally get simple, jarred, grated horseradish root it is often soaked in vinegar or similar unpleasant acidic fluid, which can really mess up the flavour of food it suppose to season, complement or enhance.
The Roasted Beef Egg Horseradish Salad has many rich textures and as any respectable salad should be dressed with a well matches sauce/dressing.
So, if you can’t get fresh horseradish root in the veggie section or a decent quality jarred, grated horseradish in your local grocery store and you have to use the vinegar soaked one, here is my tip on how to get rid of the acidity and make it taste a bit more like it should.
Place 2-3 tbsp of the vinegar horseradish in a fine colander and using the back of a spoon squeeze as much liquid out as you can. Then, as before, place the drained horseradish in a bowl, add a bit of cream cheese or Greek yoghurt and mix it up with a fork. Check the strength of the sauce and adjust to your liking with a bit of one or the other.
Yes, it was a long talk about a simple thing, but unfortunately this is the reality we live in today. As time goes by I learn that there are almost too many variations of everything and unless you tried the real thing you might not have a good reference point. Horseradish should give you a proper punch of flavour and a sneezy nose! That’s what I know!
- 3 hard boiled eggs - quartered
- 3 plum tomatoes - sliced into convenient bite size pieces
- 100g roasted beef (you can use roasted ham or smoked bacon) - slices to skinny slivers (1” by 3”)
- 2 handfuls fresh spinach
- ⅓ cup quality horseradish sauce
- 1 tbsp extra virgin olive oil
- salt & pepper to taste
- ⅓ cup mozzarella cheese - grated
- 1 Hass avocado - sliced
- ¼ cup lemon juice
- Place sliced tomato in a big bowl and season generously with salt and pepper, add oil and mix it all well. Add spinach, beef and toss it all together to coat the spinach leaves and the beef well in the oil and tomato juice.
- Now you can place the salad in a serving bowl, place egg, and the optional avocado on the top, scatter mozzarella over and drizzle the horseradish sauce over the top.
- Enjoy fresh, with an optional squeeze of lemon juice.
Whether you look for a new Easter dish idea, or not so sure what to do with the roasted meat leftovers (like beef or ham), Roasted Beef Egg Horseradish Salad is my suggestion. Make sure to try and balance your horseradish sauce and you’ll be in for a treat!