Cold roast beef salad recipe, with yellow tomatoes, beetroot leaves and green lentils on a white plate.
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5 from 2 votes

Easy Leftover Cold Roasted Beef Salad with Lentils

Use up leftover cold roast beef in this easy roast beef salad recipe.  Toss the shaved roast beef with greens, lentils and a punchy mustard dressing to create an easy lunch or dinner. And any leftovers are great in the lunchbox.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Lunch or Dinner, Salad
Cuisine: Australian
Keyword: easy roast beef salad recipe, leftover roast beef, roast beef salad
Servings: 4
Calories: 475kcal
Author: Tania @ The Cook's Pyjamas

Ingredients

For the mustard dressing

  • 90 ml (6 Tbsp) olive oil
  • 30 ml (2 Tbsp) red wine vinegar
  • 2 teaspoons Dijon mustard
  • Salt & pepper

For the salad

  • 200 g (1 cup) small green French (Puy) lentils
  • 1 bay leaf
  • 300 g (10 oz) shredded roast beef
  • 250 g (9 oz) cherry tomatoes (1 punnet) halved
  • 1 spring onion sliced
  • 3 Tablespoons chopped fresh parsley
  • 100 g (2 cups) washed salad leaves

Instructions

For the mustard dressing

  • Put all of the dressing ingredients into an old jar, and shake for 30 seconds until emulsified.
  • Taste the dressing.  It should be quite tart and the mustard should be quite strong.  Add more vinegar and mustard if necessary and shake again.
  • Set the dressing aside.

For the salad

  • Place the lentils in a saucepan of cold water and add the bay leaf.
  • Bring the lentils to the boil, then simmer for 15 - 20 minutes or until tender.
  • Drain and set aside. This step can be done ahead if you are making a cold salad.
  • Place the halved tomatoes, spring onions and parsley in a large bowl.
  • Toss the ingredients lightly to combine.
  • Add the drained lentils and shaved beef to the bowl.
  • Pour the dressing over the rest of the salad ingredients and toss gently again to coat the beef and lentils with the dressing. 
  • Add the salad leaves and gently toss again.
  • Serve with some good crusty bread to mop up the dressing.

Notes

  1. Cook the lentils up to three days in advance and keep them in the fridge until you are ready to make the salad.
  2. To serve the salad warm, cook the lentils just prior to serving.
  3. The dressing should be quite tart when made.  It will mellow when added to the salad ingredients. 
  4. The salad will last in the fridge in an airtight container for up to three days.
  5. Leftovers are great for the lunchbox. 

Nutrition

Calories: 475kcal | Carbohydrates: 37.1g | Protein: 28.2g | Fat: 25.3g | Cholesterol: 38.3mg | Sodium: 662mg | Sugar: 3.6g | Vitamin A: 550IU | Vitamin C: 32.2mg