Warm roast beef and vegetable salad | Women's Weekly Food

Ingredients

• 650 gram beef eye fillet
• 2 tablespoon olive oil
• 2 teaspoon wholegrain mustard
• 4 beetroot (400g)
• 2 kumara (orange sweet potato) (500g), cut into wedges
• 400 gram baby carrots, trimmed
• 1 red onion (170g), cut into wedges
• 250 gram baby red capsicums (bell peppers), halved, seeded
• 170 gram asparagus, trimmed
• 60 gram baby spinach leaves
• 2 teaspoon horseradish cream
• 1 clove garlic, crushed
• 2 teaspoon red wine vinegar
• 1/4 cup (60ml) olive oil
• 2 tablespoon light thickened cream