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

Ingredients

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