Step 1

Scrub potatoes; cover with cold water in medium saucepan. Bring to the boil; reduce heat, simmer, covered, until tender. Drain potatoes; halve lengthways. Cool slightly.

Step 2

Meanwhile, drain and halve beetroot.

Step 3

To make dressing, combine sour cream, juice, horseradish cream and dill in small bowl. Season to taste.

Step 4

Combine potato, beetroot, mesclun and beef in large bowl; drizzle over dressing.