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Roast Beef Salad

A refreshing summer salad with a tangy horseradish vinaigrette for a light weeknight dinner.

Prep Time

20 minutes

Cook Time

15 minutes




1 ½ lbs red potatoes
1 package plum or grape tomatoes, halved
1 head green leaf lettuce, cut into bite size pieces
1 lb sliced roasted beef, cut into 1″ strips
¼  cup olive oil
2 Tbsp red wine vinegar
2 tsp Tulkoff Inferno Horseradish
salt and pepper, to taste


Bring water in a medium sauce pan to boil and add potatoes. Cook until fork tender, about 15 minutes. While potatoes are cooking, combine vinegar, Horseradish, salt and pepper in a medium bowl. Gradually whisk in the olive oil to make the vinaigrette.

Once potatoes are cooked through, allow to cool or run under cold water. Slice potatoes into 1/4″ thick rounds. In a large bowl combine the potatoes, tomatoes, lettuce, and roast beef. Toss with the vinaigrette and serve.

Serves: 4