Cold Roast Beef and Beetroot Plate

Name: Cold Roast Beef and Beetroot Plate
Ingredients: 250 g - Roast Beef Topside; 1 piece - Pickled Beetroot; 1 piece - Salad Leaves; 1 piece - Pickled Onions; 1 tsp - English Mustard; 2 tbsp - Mayonnaise; 1 piece - Salt and Pepper

Five minutes, no oven and no pan. Fan the beef out across the plate rather than piling it up, so the slices stay separate. Mix the mustard mayonnaise first and let it sit while you build the rest.

Ingredients

250 g - Roast Beef Topside , sliced, chilled
1 - Pickled Beetroot , sliced, from a jar
1 - Salad Leaves , a handful
1 - Pickled Onions , a few
1 tsp - English Mustard , stirred into the mayonnaise
2 tbsp - Mayonnaise
1 - Salt and Pepper , To taste

Cooking Method

Stir the mustard into the mayonnaise and put it in a small bowl.
Fan the slices of roast beef out across a large plate.
Add the pickled beetroot in a line down one side, with the salad leaves next to it.
Scatter the pickled onions over and season the leaves with black pepper.
Put the mustard mayonnaise on the side and serve with bread and butter.