Roast Beef & Radish Spring Salad
Spring cooking · 4 servings
Estimated time: About 20 minutes, using cooked beef.
Put leftover roast beef to work in a crisp spring salad with radishes, cucumber, peas, and a mustard vinaigrette.
AI-generated serving illustration.
Ingredients
12 ounces chilled, fully cooked roast beef, thinly sliced
6 cups washed, dried mixed lettuce
6 radishes, thinly sliced
½ English cucumber, sliced
1 cup frozen peas, cooked according to the package and cooled
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
Method
Whisk the olive oil, vinegar, mustard, salt, and pepper in a small bowl.
Arrange the lettuce on a serving platter. Add the radishes, cucumber, and cooled peas.
Top with the sliced cooked beef. Spoon over the dressing just before serving and toss gently, or serve the dressing alongside.
Cooking note
Use properly refrigerated roast beef within 3–4 days of cooking. Keep the beef and salad cold until serving; refrigerate promptly. If cooking a roast specifically for this salad, cook it to at least 145°F with a 3-minute rest, then cool and refrigerate safely before slicing.
USDA safe-temperature guidance · Our beef cooking guide
Original recipe created for Pleasant Spring Farm. Not yet kitchen-tested; yields and times are estimates.