Roast beef with salad and vegetables

Roast beef with salad and vegetables

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  • 4
  • Easy
  • Carb Conscious
  • 40 minutes
  • 4 hours
  • Spumante Rosé


  • For the salad
  • 4 ribbons of cucumber
  • 1 sliced avocado
  • 4 cooked beetroot
  • 1 herbed Chevin cheese, sliced
  • 1 apple or pear, cut into julienne strips
  • Balsamic vinegar
  • Salt and freshly ground black pepper
  • For the roast beef
  • 1 x 1 kg roast beef
  • ¼ cup red wine
  • Handful of lemon thyme
  • For the vegetables
  • 500 g carrots
  • 500 g broccoli

Cooking Instructions

For the salad: combine the cucumber, avocado,  cooked beetroot (sliced and cut into pretty shapes with a cookie cutter),  herbed Chevin cheese and apple or pear. Drizzle with balsamic vinegar and season with salt and freshly ground black pepper.

For the roast beef, prepare the beef according to the package instructions and add a handful of lemon thyme for the last 30 minutes of cooking. Here are instructions on how to roast beef.

To make a sauce, just add a little red wine to the pan juices.

For the vegetables: blanch the carrots and broccoli in separate pots to soften, taking care not to overcook. Serve as soon as you can.

To round off the Mother's Day meal, serve with Chocolate Pudding Hearts with Raspberries


TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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