Roast Beef Salad Recipe (Dairy Free Gluten Free)
This Roast Beef Salad recipe is loaded with fresh salad leaves, cherry tomatoes, beets, crunchy green beans and new potatoes. Finished with a quick and easy homemade salad dressing and topped with roast beef slices, it’s quite possibly the BEST way to use up leftover meat!
If you’re looking for something that tastes amazing, is mostly healthy and still fills you up… then you’re looking for this Roast Beef Salad recipe.
It’s basically summer on a plate!
It’s quick and easy too. Other than cooking the new potatoes, which is easy peasy, it only takes a few minutes to put this salad together. You can either buy ready cooked beef or use leftover roast beef, and shake up a homemade salad dressing using store cupboard ingredients.
It works great as a BBQ side, at a picnic, or as a side for a pasta or chicken dinner: so versatile! That’s why it’s one of my favorite easy summer salads.
Why You’ll Love This Roast Beef Salad Recipe
- It’s a great way to use up leftover beef
- It brings amazing summer vibes!
- It’s a healthy salad and completely dairy free
- Easy and quick to make
Ingredients Notes for Roast Beef Salad Recipe
For the salad:
Roast beef: Use either leftover roast beef sirloin, leftover pot roast, or use store bought sliced beef. Good quality beef will enhance the flavor of the salad, but feel free to use whatever you have.
Salad: For best results use a mix of salad leaves. I like baby spinach, watercress and arugula for a nice mix of flavors.
New potatoes: Any small new or salad potato would be suitable. Leave the skins on!
Beetroot: I buy precooked to save time.
Cherry tomatoes: Any variety of small tomato is perfect. The sweeter the better!
Green beans: These add a lovely crunch and fresh taste to the salad.
For the dressing:
Olive oil: a good quality Extra Virgin Olive Oil will MAKE this salad dressing.
Balsamic dressing: As with the olive oil, good quality dressing ingredients makes such a difference. If you can, get a good balsamic vinegar as the cheap ones can taste overly acidic and lack the sweetness of a better brand.
Wholegrain mustard: This adds an extra little bit of tang to the dressing.
Salt: We’ll use this to season the dressing and suggest you taste as you go until you’ve got a flavor you like.
Sugar, to taste: Depending on the sweetness of your balsamic vinegar, add up to ½ a teaspoon of sugar to the dressing to relieve any tart flavor.
How to Make Roast Beef Salad
For the salad:
- Bring a saucepan of salted water to the boil. Wash your new potatoes and half any large ones so that they are all in bite sized pieces.
- Wash, trim and cut the green beans into 1-2 inch pieces.
- Add the potatoes to the pan and simmer on a medium heat for 10-15 minutes, or until they are tender but still have a little bite. Add the green beans for the last 2 minutes. When the cooking time is complete the green beans should be bright green and have a nice crunch.
- Drain the vegetables and rinse under cold water to stop them from cooking further.
- Using a small sharp knife, half the tomatoes and cut the beets into ½ inch squares.
- In a large bowl or on a serving plate, arrange your salad leaves, cherry tomatoes, beets, cooled potatoes and green beans. Tear or cut up the beef into bite sized pieces and place on the top.
For the salad dressing:
- Add the olive oil, balsamic vinegar, wholegrain mustard and salt to a lidded jar and shake to mix. Taste, and add sugar if desired.
- Drizzle the salad dressing over the top of the salad. Serve immediately.
Equipment
- Chopping board
- Small knife
- Saucepan
Top Tips
- This salad is best served at room temperature, so if you choose to refrigerate your salad, be sure to bring it out at least 30 minutes before you plan to serve.
- If you’re looking for a super low carb option, you could skip the potatoes.
FAQs
How can I store Roast Beef Salad?
Although this salad is best eaten fresh, you can store leftovers in the fridge in an airtight container. Consume within a couple of days.
Are all the ingredients dairy and gluten free?
The ingredients we used did not contain either dairy or gluten. However, if you have any allergy or intolerance, we strongly recommend you carefully check ALL the labels of any food products you use. In this recipe, we particularly suggest you make sure the mustard is gluten free by reading the labels or contacting the producer.
Roast Beef Salad Recipe (Dairy Free Gluten Free)
Ingredients
For the Salad
- 6 cups salad leaves
- 2 cups new potatoes, cut into inch sized pieces
- 1 cup beetroot, cooked & cut into ½ inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup green beans, trimmed
- A few slices leftover roast beef
For the dressing
- 1 ½ tablespoons Extra virgin olive oil
- ½ tablespoon Balsamic vinegar
- ½ tablespoon Wholegrain mustard
- ½ teaspoon salt
- ½ teaspoon sugar, optional
Instructions
For the salad
- Bring a saucepan of salted water to the boil. Wash your new potatoes and half any large ones so that they are all in bite sized pieces.
- Wash, trim and cut the green beans into 1-2 inch pieces.
- Add the potatoes to the pan and simmer on a medium heat for 10-15 minutes, or until they are tender but still have a little bite. Add the green beans for the last 2 minutes. When the cooking time is complete the green beans should be bright green and have a nice crunch.
- Drain the vegetables and rinse under cold water to stop them from cooking further.
- Using a small sharp knife, half the tomatoes and cut the beets into ½ inch squares.
- In a large bowl or on a serving plate, arrange your salad leaves, cherry tomatoes, beets, cooled potatoes and green beans. Tear or cut up the beef into bite sized pieces and place on the top.
For the dressing
- Add the olive oil, balsamic vinegar, wholegrain mustard and salt to a lidded jar and shake to mix. Taste, and add sugar if desired.
- Drizzle the salad dressing over the top of the salad. Serve immediately.
