Best 7 Creamy Roast Beef Salad Recipes

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.

BEEF SALAD SANDWICH FILLING

Steps:

• Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.

GRANDMA'S ROAST BEEF SALAD

Steps:

• Cut the beef into ½ to 1 inch cubes.
• Grind the meat in a meat grinder to a fine consistency.
• In a bowl, combine the beef, mayonnaise, and relish.
• Stir to combine.
• Serve on sandwich buns or on crackers.
• *For the beef, I used a top round roast that had been cooked in a slow-cooker until cooked through. I used only about half of the roast since that is what I had as leftovers.

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.

SHREDDED BEEF SALAD

Steps:

• For beef:
• Place steak in large pot. Add enough water to cover steak by 2 inches (about 10 cups). Add onion, salt, garlic, peppercorns, and bay leaf. Bring to boil over high heat, skimming any foam from top of cooking liquid. Reduce heat to medium-low. Add oregano. Simmer un-covered until steak is tender, adding more water to cover steak if necessary, about 1 1/2 hours. Cool slightly. Refrigerate uncovered until meat and liquid are cold, at least 3 hours and up to 1 day.
• Remove steak from liquid, reserving liquid. Trim excess fat. Cut steak crosswise into 3 pieces, then shred coarsely. Transfer beef to large bowl. Add enough cooking liquid to bowl to cover beef completely.
• For vinaigrette:
• Whisk vinegar, lime juice, oregano, salt, and pepper in small bowl to blend. Gradually whisk in oil. (Shredded beef and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.)
• For assembly:
• Combine tomatoes, red onion, and 3 tablespoons vinaigrette in medium bowl; toss to coat. Season to taste with salt and pepper.
• Drain all cooking liquid from shredded beef. Add lettuce, radishes, and cilantro to bowl with beef. Mix in enough of remaining vinaigrette to coat. Season salad to taste with salt and pepper.
• Divide salad among plates; surround with tomato mixture. Garnish with avocado slices. Serve with corn chips.

COLD ROAST BEEF WITH BEETROOT SALAD & HORSERADISH CREAM

Steps:

• To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside. Lay the slices of beef on four serving plates. In a bowl, mix the beetroot, shallot and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.
• Neatly pile a mound of salad into the centre of each plate and scatter some microleaves around the outside. Top the salad with a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.

ROAST BEEF PASTA SALAD

Steps:

• Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the beef, green pepper, celery, onion, red pepper, pickle and green onions. , For dressing, in a large bowl, dissolve bouillon in water. Stir in the milk, mayonnaise, sour cream, dill and pepper. Toss with pasta mixture. Cover and refrigerate until ready to serve.