I love main dish salads. Flavorful. Simple. Satisfying. This Roast Beef Salad is all of those things, plus it’s delicious! What’s not to love?
This is another one of those recipes I can remember my mom making since forever. It was a great one for summer nights when it was just too hot to cook. You can roast the beef during the cooler morning, mix it all up to marinate in the dressing, and then it’s all ready to go by dinner time!
Once you’ve roasted and sliced the meat, this salad comes together easily. Chop the shallots and tomatoes, mix up the dressing and pop it in the fridge until dinner…that’s my kind of weeknight meal. Plus this just gets better the next day so don’t worry about having leftovers.
Serve this with some veggies or a green salad for a complete meal. My mom always serves it with the Veggie Potato Salad and Herbed Flatbread featured in this month’s Preserves Newsletter. Didn’t get your copy? Sign up to have one emailed your way!
Making Roast Beef Salad
Preheat the oven to 400° F. In a roasting pan, pour 1/4 cup of olive oil and heat on the stove top over medium heat. Season both sides of top round beef roast with salt and pepper and then brown both sides of the meat in the oil.
Place the dutch oven or roasting pan into the over, uncovered, and roast for 30 minutes. After 30 minutes, turn the meat over and drop the oven temperature to 350° F. Continue to roast for about another 30 minutes or until the internal temperature reaches 145° F for medium, 150° for well. (Check out the Meat Thermometer I love here!) Remove from the oven and allow to rest for 15 minutes before carving.
A Tip!
Need a shortcut? Get roast beef from the deli – ask for thick slices – and then just cut the meat into the about 1″ pieces when you get home. Also, this salad can easily be halved or doubled, depending on how many you’re serving!
While the meat is resting, mix up the dressing. In a large bowl, combine 1/4 cup of chopped fresh parsley (or 4 teaspoons of dried), 1/4 cup red wine vinegar, 4 teaspoons of Dijon mustard, 2 teaspoons of grated horseradish, 1/2 cup of oil, 1 teaspoon of sugar and 1/2 teaspoon each of salt and pepper. Whisk until mixed. Chop 2 small tomatoes and thinly slice 2 shallots to add to dressing.
Once beef has been allowed to cool, slice into thin 1″ strips. Add the roast beef to the bowl and toss gently to coat. Serve at room temp or refrigerate until serving.
- 2 1/2 lb top round beef roast
- 1/4 olive oil
- 1 tsp. salt
- 1 tsp. pepper
- For the Dressing!
- 1/4 c. chopped fresh parsley (or 4 tsp. dried)
- 1/4 c. red wine vinegar
- 4 tsp. Dijon mustard
- 2 tsp. grated horseradish
- 1/2 olive oil
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 plum tomatoes, chopped
- 2 shallots, thinly sliced
- Preheat the oven to 400° F.
- Pour 1/4 cup of olive oil into a roasting pan or dutch oven and heat on the stove top over medium heat.
- Season both sides of top round beef roast with salt and pepper and then brown both sides of the meat in the oil.
- Place the dutch oven or roasting pan into the over, uncovered, and roast for 30 minutes.
- After 30 minutes, turn the meat over and drop the oven temperature to 350° F. Continue to roast for about another 30 minutes or until the internal temperature reaches 145° F for medium, 150° for well. Remove from the oven and allow to rest for 15 minutes before carving.
- While the meat is resting, mix up the dressing: in a large bowl, combine parsley, vinegar, mustard, horseradish, oil, sugar and salt and pepper. Whisk until mixed.
- Add the tomatoes and shallots to dressing.
- Once beef has been allowed to cool, slice into thin 1″ strips.
- Add the roast beef to the bowl and toss gently to coat.
- Serve at room temp or refrigerate until serving.
This looks so tasty! I absolutely love roast beef!
This might be a recipe from the 90’s but you’ll never go wrong with Roast Beef! Yum!
I literally never would have thought to make this! But I will DEFINITELY be trying this 🙂
This is a great pot roast recipe! I can’t wait for the weather to get colder so I can make these delicious dishes! Thank you for sharing!
Everything about this is right up my alley, Stacy! Tweeting and pinning this.
Your roast beef salad looks amazing, it’s prefect for summertime, and it’s easy to make. Perfect combination! 🙂
I’ve never had anything like this before but love roast beef and the dressing sounds great too! Pinned!
I’ve never had a salad like this before, but it looks wonderful!
I’m usually not a fan of roast beef but this looks and sounds amazing! Definitely bookmarking 🙂
I love main dish salads too! This one looks so hearty and delicious!
Yum! This looks awesome and perfect for the hot summer nights in Spain!
Interesting! I wouldn’t have thought to put these ingredients together. I don’t eat red meat , but my husband might enjoy this:)
I’m doing this with our leftover roast beef. Cook once eat twice.
Perfect idea!!!
This looks really good. I am always looking for easy salads for the summer months. Thank you so much for posting this. I work in a deli and I think I will just slice me up some roast beef and use that for this salad.