Cold Roast Beef Salad With Horseradish Dressing Recipes

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CREAMY ROAST BEEF SALAD

This is my Mom's recipe and is one of the first recipes I took with me when I left home. I had never seen a salad anything like this before and I absolutely loved it. It makes a great sandwich or it can be eaten plain. It is great for a casual lunch with friends. Enjoy! (Time does not include chill time).

Provided by MamaJ

Categories     Roast Beef

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7



Creamy Roast Beef Salad image

Steps:

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

1 lb cooked beef, cubed (I like to use leftover eye of round)
1 cup sour cream
1 small red onion, coarsely chopped
3/4 teaspoon salt
1 1/2 tablespoons lemon juice
1 tablespoon horseradish (or more to taste)
1 dash pepper

LAYERED BEEF SALAD WITH WARM DRESSING

This dish is quick, tasty, and my favorite! The cold salad and warm steak are the perfect combination in this dish! You can make the salad any way you want. I add jicama for the crunch!

Provided by tj_clark

Categories     Salad     Green Salad Recipes

Time 51m

Yield 4

Number Of Ingredients 14



Layered Beef Salad with Warm Dressing image

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.

Nutrition Facts : Calories 980.8 calories, Carbohydrate 34.4 g, Cholesterol 401.3 mg, Fat 70.6 g, Fiber 12.9 g, Protein 55 g, SaturatedFat 14.6 g, Sodium 2153.6 mg, Sugar 11.1 g

½ cup soy sauce
½ cup sukiyaki sauce
½ cup water
2 teaspoons grated fresh ginger root
2 teaspoons minced garlic
1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain
2 heads red leaf lettuce, torn into bite-sized pieces
1 onion, sliced thin
1 bunch radishes, sliced into thin rounds
1 English cucumber, thinly sliced
2 tomatoes, sliced
1 jicama, peeled and julienned
6 hard-cooked eggs, sliced
1 cup peanut oil

COLD ROAST BEEF SALAD WITH HORSERADISH DRESSING

I love the combination of roast beef, horseradish and dill. If you have leftover roast beef on hand, you can make this in minutes. This cold dish encompasses all three. If you like, you can add 1 or 2 baked potatoes, diced, though I don't usually do this unless I have to extend the salad to more people than usual. Please note that, as written, the lettuce is just meant as a bed to serve the beef salad on (I usually omit it when making it just for myself). If you want to mix the lettuce INTO the meat salad, increase the amount of dressing.

Provided by echo echo

Categories     Meat

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6



Cold Roast Beef Salad With Horseradish Dressing image

Steps:

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

1 tablespoon kraft horseradish sauce
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/2 tablespoon dried dill weed
4 cups cold roast beef, cut in bite-size chunks
1 head boston lettuce

ROOT VEGGIE SALAD WITH HORSERADISH DRESSING

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10



Root Veggie Salad with Horseradish Dressing image

Steps:

  • In a salad bowl combine the horseradish, mustard, red wine vinegar and honey. In a slow steady steam add the extra-virgin olive oil and whisk to combine. Add the carrots, radishes, dill and parsley, toss to coat. Season with salt and pepper, toss again and serve.

1/2 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
3 tablespoons extra-virgin olive oil
1 (12-ounce) sack shredded carrots
8 radishes, thinly sliced
1/2 cup chopped flat-leaf parsley, 2 generous handfuls
2 to 3 sprigs dill, chopped
Salt and freshly ground black pepper

10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING

Make dinner in a flash with this hearty, deli-inspired salad. We love the mixture of crunchy cabbage with tender spinach, and if you have them on hand, you can add a few chopped hard-boiled eggs for extra flavor and protein.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11



10-Minute Beef-and-Beet Salad with Horseradish Dressing image

Steps:

  • Toast the rye bread.
  • Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
  • Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
  • Copyright 2014 Television Food Network, G.P. All rights reserved.

2 slices seeded rye bread
1/4 cup sour cream
3 tablespoons horseradish
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
One 5-ounce package baby spinach (about 4 cups)
3 cups coleslaw mix (about 7 ounces)
4 ounces dill Havarti cheese, cut into 1/2-inch cubes
1/2 pound thinly-sliced rare deli roast beef
3/4 cup sliced and drained pickled beets

COLD ROAST BEEF WITH BEETROOT SALAD & HORSERADISH CREAM

Turn your leftover Sunday roast into this impressive Monday night salad

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 11



Cold roast beef with beetroot salad & horseradish cream image

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.

Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 26 grams fiber, Protein 29 grams protein, Sodium 0.26 milligram of sodium

thin slices leftover roast beef
3 small cooked beetroot , sliced, then cut into fine matchsticks
1 shallot , finely chopped
4 handfuls of a mix of bitter leaves, such as frisée , mizuna and watercress
1 tbsp sherry vinegar
4 tbsp olive oil
selection of micro-leaves , if you can get them
5 tbsp grated horseradish
4 tbsp crème fraîche
pinch mustard powder
juice 1⁄2 lemon

ROAST BEEF SALAD

Make and share this Roast Beef Salad recipe from Food.com.

Provided by The Range Rover

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Roast Beef Salad image

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.

Nutrition Facts : Calories 119.9, Fat 10.3, SaturatedFat 1.4, Sodium 220.5, Carbohydrate 6.3, Fiber 0.8, Sugar 4.5, Protein 0.7

4 cups of cold cooked london broil beef or 4 cups flank steaks, thinly sliced and julienned
1 small red onion, thinly sliced
6 sun-dried tomatoes, julienned
1/4 cup balsamic vinegar
1 tablespoon olive oil
2 tablespoons sesame oil or 2 tablespoons additional olive oil
2 teaspoons prepared horseradish
1/4 teaspoon salt
fresh ground black pepper

ROASTED BEET SALAD WITH HORSERADISH CREAM DRESSING

This combination of sweet beets and hot horseradish is a mild, delicious taste treat and a great side dish with grilled meats. A twist on the presentation of the Eastern Europen dish called Tsvikly. From Food and Drink magazine. Hope you enjoy! *Note, please use a very hot, prepared horseradish sauce to offset the mildness of the cream. If you do not have hot horseradish, then please be prepared for a very mild flavoured dressing!

Provided by Leslie

Categories     Greens

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 8



Roasted Beet Salad With Horseradish Cream Dressing image

Steps:

  • Preheat oven to 375.
  • Wash and trim beets, but do not peel.
  • Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.
  • Place foil package on a baking sheet and roast for 1 hour or until beets are tender.
  • Let cool, then peel and thinly slice the beets.
  • Refrigerate until serving.
  • Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
  • Refrigerate until serving.
  • To serve, slice onion into thin rings, divide lettuce among serving plates.
  • Top with beet slices and onion rings and drizzle with dressing.
  • Sprinkle dill on top.

Nutrition Facts : Calories 143.7, Fat 12.6, SaturatedFat 7.7, Cholesterol 44.5, Sodium 60.2, Carbohydrate 6.9, Fiber 1.5, Sugar 4.3, Protein 2.1

3 beets
salt & freshly ground black pepper
1/2 cup whipping cream
1/8 cup sour cream
1 tablespoon hot prepared horseradish
1/2 small sweet onion
1 head boston lettuce
1 tablespoon chopped fresh dill

ROAST BEEF SALAD WITH CABBAGE AND HORSERADISH

Categories     Salad     Beef     Quick & Easy     Lunch     Horseradish     Blue Cheese     Cabbage     Bon Appétit

Yield 2 main-course Servings

Number Of Ingredients 10



Roast Beef Salad with Cabbage and Horseradish image

Steps:

  • Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 5 tablespoons olive oil.
  • Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sauté just until wilted, about 3 minutes. Transfer to large bowl; cool completely.
  • Mix roast beef, celery root, onion, cheese and dressing into cabbage. Season with salt and pepper. Divide salad between 2 plates. Sprinkle with parsley.

3 tablespoons prepared white horseradish
2 tablespoons plus 1 teaspoon balsamic vinegar
2 1/4 teaspoons Dijon Mustard
6 tablespoons olive oil
4 cups finely shredded red cabbage
6 ounces thinly sliced roast beef, cut crosswise into strips
1 cup coarsely grated peeled celery root (celeriac)
1/2 cup thinly sliced red onion
1/2 cup crumbled Roquefort cheese
Chopped fresh parsley

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