Salad with London roast beef

Ingredients

• salad Lollo Rosso - 10 g
• lettuce salad - 10 g
• peeled orange - 20 g
• beef fillet - 40 g
• salt - 2 g
• pepper - 2 g
• thyme - 2 g
• beets - 500 g
• cremetto cheese - 40 g
• garlic - 2 g
• tomato paste - 10 g
• cream - 50 ml
• beet caviar - 30 g
• beet-cheese mousse - 40 g
• onion baguette - 10 g

Cooking

Step 1

Salt and pepper the beef, add thyme, mix and leave for at least an hour. Then cut into slices for salad.

Step 2

Beetroot cheese mousse. Cut off the top of the beets, add olive oil, salt, pepper and bake in the oven. After peeling, grating and punching in a blender, add cheese to improve the taste.

Step 3

Peel the orange, cut into small segments. To prepare beet caviar, you need to take 2 small beets, peel and cut into small cubes and fry in vegetable oil, add garlic, pepper, sugar and tomato paste

Step 4

Cut lettuce leaves. Add a little cream to the cremetto cheese and mix with a whisk.

Step 5

To prepare the onion baguette, fry the onion. Mix with the dough, add butter and bake in the oven until cooked.

Step 6

Mustard sauce. Add honey to Dijon mustard and mix until smooth, add vegetable oil and gorgonzola cheese and mix everything.

Step 7

Put dressed salad on a plate, top with beetroot caviar, beetroot mousse, orange, season with mustard sauce. Arrange the roast beef slices on top of the thinly sliced onion baguette. Place the beetroot mousse on a plate next to it.