Royal Roast-Beef Salad

Average: 5 (1 vote)
20 minutes 8 Servings Print RecipeEmail Recipe


  basic vinaigrette
2poundrare roast beef (cut into 2 x 1/4 x 1/4-inch strips - about 3 cups)
8ouncewhole beets (drained and cut into julienne strips)
4largeshallots (minced)
12ouncefrozen snow peas (or 3/4 pound fresh snow peas)
1⁄4cupfresh parsley (snipped)
  ground black pepper


Make Basic Vinaigrette.

Combine roast beef, beets and shallots in large bowl; add Basic Vinaigrette. Toss to coat; refrigerate covered 1 hour.

Meanwhile, cook peas in boiling salted water 2 minutes. Drain; rinse under cold running water; refrigerate.

Add three-fourths of the peas to roast-beef mixture; mix well. Place in serving bowl; sprinkle with parsley. Season to taste with salt and pepper. Garnish with remaining peas. Refrigerate covered 2 hours or overnight. Serve cold.


Preparation time does not include chilling times.

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