Layered Roast Beef Salad Recipes

ROAST BEEF SALAD WITH HORSERADISH DRESSING

Steps:

• Preheat the oven to 220C/425F/Gas 7
• Put the prepared carrots in a shallow roasting tray and sprinkle with the cumin and salt.Drizzle with the olive oil then mix together with your hands so that the carrots are coated.
• Put in the hot oven and cook until just cooked and starting to char at the edges (10-15 min).Set aside at room temperature.Reduce the oven temperature to 200C/fan 180C/gas 6 ready to cook the beef.
• Put the olive oil and sliced garlic in a small frying pan. Heat gently and cook until the garlic is golden brown. Remove the garlic and set aside. Leave the oil to cool.
• Cook the sliced beans in boiling water until just tender. Tip into a colander and cool under a running tap. Drain well and transfer to a bowl.
• Put the red wine vinegar in a small bowl with the sugar if using plus a little salt and pepper.When the olive oil you browned the garlic in is cold, whisk it into the vinegar. Taste and adjust seasoning, adding more olive oil or vinegar if liked.
• Pour the dressing over the beans and mix well.Just before serving, stir in the reserved garlic slices and the parsley.
• If you haven't done so already, preheat the oven to 200C/fan 180C/gas 6.
• Rub the olive oil all over the beef then season well with salt and pepper.
• Put the beef in the oven and cook for 10 minutes plus:10-12 minutes per 450g for medium-rare (recommended)15-20 minutes per 450g for medium20-25 minutes per 450g for medium-well-done25-30 minutes per 450g for well doneBaste two or three times during the cooking.
• When the beef is cooked to your liking, remove from the oven and cover tightly with foil.Set aside to rest for 15-30 minutes.Reduce the oven temperature to 180C/fan 160C/gas 4 ready to cook the kale.
• If you haven't done so already, preheat the oven to 180C/fan 160C/gas 4.
• Put the torn kale in a large baking tray.Sprinkle with salt, drizzle with the olive oil and mix with your hands to coat the leaves.
• Place in the oven and bake until crispy (10-20 min), stirring regularly and making sure the kale doesn't burn.Remove from the oven and set aside to cool.
• Whisk together the mayonnaise, yogurt and horseradish. Season with black pepper.
• Slice the beef thinly and lay slices around the edge of each plate.Between the slices, put piles of roasted carrots and runner beans.Put the crispy kale in the centre of the plate.Dress the plate with pea shoots if using.Drizzle generously with the horseradish dressing.

LAYERED BEEF SALAD WITH WARM DRESSING

Steps:

• Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
• Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
• Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
• Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

CREAMY ROAST BEEF SALAD

Steps:

• Mix all ingredients together and refrigerate at least 24 hours.
• Stir.
• Serve atop lettuce leaf or spoon onto toasted onion roll.

ROAST BEEF SALAD

Steps:

• Mix the beef,onion,and tomatoes in a large bowl.
• I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.

COLD ROAST BEEF SALAD WITH HORSERADISH DRESSING

Steps:

• Toss the beef with the horseradish, vinegar, oil& dill.
• Chill in the refrigerator.
• Serve on a bed of lettuce.