Oven Roasting

Next Day Roast Beef Salad

15 min prep

15 min cooking

Serves 4

Difficulty 1/5

Sometimes the best thing about roast beef is the meal that you can make the day after! This salad uses ingredients more in-step with winter cooking, so it is a nice way to use leftover Sunday-night roast during the week in the colder weather. See ‘Tip’ below for how to cook a 3 lb (1.5 kg) Beef Strip Loin Oven Roast. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.

Ingredients

½ cup (125 mL) walnut halves, broken ¼ cup (60 mL) white wine vinegar 1 tbsp (15 mL) prepared horseradish ⅓ cup (75 mL) vegetable oil ½ tsp (2 mL) salt and fresh ground pepper 12 oz (375 g) leftover roast beef, such as Beef Strip Loin Oven Roast (see Tip, below), slivered (about 2 cups/500 mL) 6 cups (1.5 L) baby greens, such as baby kale mix ½ small red onion, thinly sliced ½ cup (125 mL) crumbled feta cheese

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Directions

1. Toast walnuts over medium heat in a small dry skillet, stirring constantly, for about 5 minutes or until browned and fragrant. Immediately transfer to a heatproof bowl and let cool. 2. Whisk together vinegar, horseradish, oil, salt and pepper in a large bowl. Add cooked beef, greens, onion, cheese and toasted walnuts; toss to coat with dressing. Serve immediately

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Strip Loin

Next Day Roast Beef Salad

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Strip Loin Premium Oven Roast

Strip Loin Premium Quick Roast

Wing Premium Oven Roast