Теплый салат с ростбифом

Roast beef salad

Roast beef is meat prepared in a special way. It is quickly seared in a skillet until browned, sealing the juices inside, and then cooked to the desired doneness in the oven. Fresh vegetables and onions are a perfect match for such juicy meat. Today we have a roast beef salad, delicious, nutritious, and healthy.
5 from 1 vote
Cook Time 25 minutes
Meat marinating time (min.) 1 hour
Total Time 1 hour 25 minutes
Course Salad
Cuisine British
Servings 3 people
Calories 390 kcal


  • 1 tablespoon
  • 1 knife
  • 1 chopping board
  • 1 mix bowl
  • 1 cooking brush
  • 1 frying pan
  • 1 baking mold


  • 300 g beef
  • 100 g spinach fresh
  • 3 pcs tomato
  • 1 pcs bell pepper
  • 1 pc red onion
  • 20 g pine nuts
  • ¼ pc lemon
  • 2 tbsp olive oil
  • 2-3 sprig parsley fresh
  • 1 pinch salt
  • 1 pinch pepper ground


  • Prepare everything you need. Choose beef for roast beef without veins. The meat should be tender. Ideally fresh, not frozen.
    Necessary ingredients for cooking roast beef salad
  • Trim the piece to be approximately the same thickness, sprinkle with salt and freshly ground pepper, brush with olive oil. Leave to marinate for an hour.
    300 g beef, 1 pinch salt, 1 pinch pepper, 2 tbsp olive oil
    Beef, salt, pepper
  • Tie with kitchen twine. This will help the meat maintain its shape.
    Beef tied with a culinary thread
  • Heat the skillet well, sear the beef over high heat for 2 minutes on each side, including the edges. A crust should form on the surface, sealing all the juices inside. Transfer to a ceramic baking dish. If using a skillet that is oven-safe, you can leave the meat in it.
    Beef in a baking dish
  • Place in a preheated oven, which should be heated to 200 ℃ by this time. Cook for 15 minutes. The piece here was almost square, about 6-7 centimeters. During this time, it cooked through but remained juicy. If you prefer it less cooked, cook for 10 minutes. Then remove the meat, cover with foil, and let it rest for half an hour.
    Выпекания говядины
  • Rinse and dry the spinach, tear the large leaves with your hands. Place in a salad bowl.
    100 g spinach
  • Add chopped tomatoes and strips of bell pepper.
    3 pcs tomato, 1 pcs bell pepper
    Tomato, bell pepper
  • Cut the roast beef into random pieces, but they should be fairly large. Add to the other ingredients, along with thin onion rings.
    1 pc red onion
    Roast beef, onion
  • Add pine nuts and parsley leaves.
    20 g pine nuts, 2-3 sprig parsley
    Parsley, pine nuts
  • Dress with lemon juice and olive oil. Season with salt and pepper to taste.
    ¼ pc lemon, 2 tbsp olive oil
    Lemon juice, olive oil
  • Mix well.
    Stirring the salad
  • The roast beef salad is ready. It can be served immediately.
    Roast beef salad


Calories: 390kcalCarbohydrates: 2gProtein: 19gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 71mgSodium: 107mgPotassium: 504mgFiber: 1gSugar: 0.4gVitamin A: 3203IUVitamin C: 11mgCalcium: 53mgIron: 3mg




Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating