Bresaola and Wild Rocket Salad

1. 1

   Remove the leaves from the baby beetroots then boil the beetroot until just soft.

2. 2

   Drain, cool and peel.

3. 3

   Place the washed wild rocket on a serving plate and sprinkle over any small washed beetroot leaves.

4. 4

   Slice any large beetroots into a bowl then add the smaller ones that have been left whole.

5. 5

   Add the red wine vinegar, creme fraiche and salt and mix well.

6. 6

   Place the beetroots over the rocket and drizzle over the sauce.

7. 7

   Drape the bresaola over the salad then grate over the horseradish.

8. 8

   Sprinkle with salt and pepper and finish with some Parmesan shavings and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.