Horseradish cream is a traditional accompaniment to roast beef, hot or cold. Here roast beef from the deli is tossed with broccoli, cherry tomatoes and a creamy horseradish dressing. We use the broccoli stems as well as the florets. When peeled they're as good as the tops—maybe better.
White wine may seem an odd choice for roast beef, but the dominant elements here are horseradish and broccoli, not meat. Accordingly, pull the cork on a California sauvignon blanc for an exciting pairing.
- 1 1/2 pounds broccoli
- 2 tablespoons white-wine vinegar
- 1/4 cup drained bottled horseradish
- 2 teaspoons Dijon mustard
- 3/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 1/2 cup olive oil, or other oil
- 3 tablespoons sour cream
- 3/4 pound thick-sliced (1/8 inch) roast beef, cut crosswise into 1/2-inch strips
- 2 1/2 cups halved cherry tomatoes
- 6 scallions including green tops, cut diagonally into thin slices
Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into 1/4-inch slices. In a large saucepan, steam or boil the broccoli until tender, 4 to 5 minutes. Drain and let cool.
In a large glass or stainless steel bowl, whisk together the vinegar, horseradish, mustard, salt and pepper. Add the oil slowly, whisking. Whisk in the sour cream. Add the broccoli, beef, tomatoes and scallions and toss to coat.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
443 calories; 33g total fat; 46mg cholesterol; 1471mg sodium; 18g carbohydrates; 7g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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