Roast Beef Arugula Salad with Parmesan and Salsa Verde

This light and vibrant Roast Beef Arugula Salad is the perfect way to utilize any leftover Roast Beef. Or, simply whip up Roast Beef for the very purpose of making this delicious Salad. Either way, if you have Roast Beef in the household we highly recommend giving this wonderful salad a try. The simplicity of the ingredients is what makes this recipe shine. The peppery Arugula flavor pairs perfectly with the vibrant flavors of our simple Salsa Verde which coat the Salad. Of course, adding beautiful slices of good quality Parmesan Cheese is always a great way to finish any fish, and this Salad is no exception!

How to make an amazing Roast Beef Arugula Salad

There are really two main components to this recipe. The Beef, and the Salsa Verde which is used to dress / season the Salad. We’ll kick things off with the Beef, because that is what will take most of the time to prepare. Don’t worry, most of the time is spend simply letting the Beef roast in the oven, while you relax!

You can use any type of popular Roast Beef for this dish. We used a simple Topside Round, which is a great choice as it’s cheap, and absorbs flavors wonderfully when served in a delicious Salad such as this one. Other types of Roast Beef you can use are Striploin, Rump, or if you’re looking to break the bank – why not try some Rib Roast

Once you’ve got the Beef, season it well while your oven is pre-heating to 400F. For our Roast Beef Arugula Salad recipe, we keep the seasoning on the Beef very simple. Salt and Pepper is all you need, along with a generous amount of Dijon Mustard. The mustard is brushed liberally all over the Beef and then season well with Salt and Pepper

Place the Beef on a large roasting pan and into the oven it goes. Depending on how large the Beef is will determine how long you roast for. We used a 3 lb. cut of Topside Round, which took about 1 hour to cook until the right temperature

If you can we recommend cooking the Beef using an oven safe meat thermometer

Using a meat thermometer takes all the guess work out of roasting. Just stick the probe into the center-most part of the Beef and whack it in the oven. Some thermometers all you to set a goal temperature, so once you hit the temperature an alarm will sound. For this dish we want to roast the Beef until its 105F

That may seem a little low, as 105F is Rare. However, this is a dish where the Beef is served at room temperature (or cold) so we need to allow a generous time for resting. When you remove the Beef from the oven it will continue to cook. After about 15 minutes the internal temperature will increase to around the 120F – 125F mark, perfect medium rare

Once the Beef has cooled you will need to use a sharp knife to slice it into thin strips. For a Roasting Beef like this we recommend thin strips. Roasting Beef is generally a bit tougher than popular cuts like Beef Tenderloin, so thin strips are the best way to enjoy the delicious flavor without it being to difficult to chew

While the Beef is resting you can prepare the Salsa Verde

The Salsa Verde is what truly makes this dish special. It’s vibrant, fresh flavors are a great pairing with the richness of the Beef and peppery Arugula. It also looks beautiful on the plate, adding a luscious bright green color to the dish

To make the Salsa Verde add some Salt to some finely chopped Garlic and then mash it all up. You can do this on a flat surface by using the side of a sharp knife. The Salt makes mashing the Garlic so easy, and it’ll form a paste almost immediately. Do the same step for Anchovies and combine them into the Garlic to form a Garlic Anchovy Paste

Then, straight into a small bowl it goes along with Parsley, Cilantro, Red Wine Vinegar, and some Lemon Juice. Gradually add in the Olive Oil while stirring until a beautiful Salsa Verde forms. The recipe calls for 1 cup of Olive Oil, but you may not need it all. Just use enough so that a smooth, creamy texture forms!

Plating and serving

Finishing the dish is quite simple. First, lay out enough Arugula on individual serving plates for 1 portion and then top it with strips of the Roast Beef. You can get creative with how you plate the dish, as these ingredients do look beautiful when paired together

Then, simply drizzle over a generous amount of the Salsa Verde, ensuring good, even coverage across the dish. To finish the dish, add some slices of good quality Parmesan Cheese. To slice the Cheese, you can simply use a Potato Peeler. You’ll get lovely, thin strips of Parmesan that’s great for adding as a finishing touch to Salads

You can add some additional ingredients to make a heartier salad

If you want to load up this dish with more healthy and delicious ingredients, try adding Cucumber, Tomatoes, Romaine Lettuce, and some Red Onion to the Roast Beef Arugula Salad. These Veggies make this dish a thoroughly hearty meal, worthy of a generous portion for dinner

We also added some nice Goats Cheese to finish off the dish. The Goats Cheese will add a lovely creaminess to the Salad and a little bit more luxury. You can also try adding other types of Fruit and Veg to the Salad. It’s super versatile so there are loads of tasty flavor combinations that work great!

Roast Beef Arugula Salad Recipe

Ingredients

• 3 lbs. Roasting Beef (Top Round, Striploin or Rump)
• 2 cups of Arugula
• Parmesan Cheese Shavings
• Salt
  
  

Salsa Verde Ingredients

• 2 Garlic Cloves, finely diced
• 1 tsp. Salt
• 2 Anchovy Fillets, roughly chopped
• 1 Bunch of Parsley, finely chopped
• ½ Bunch Cilantro, finely chopped
• ¼ cup Olive Oil
• 2 tsp. Sherry Vinegar
• Juice of ¼ a Lemon
  
  

Instructions

1. Brush the Beef with Dijon Mustard to completely cover it and then season the well with Salt and Pepper. Place Beef on a large sheet pan and set the oven to 400F
2. Once at temperature, Roast the Beef for 1 hour, or until the internal temperature of the Beef reaches 105F. Remove from the Oven and set the Beef aside to rest for 15 minutes. The internal temperature will increase to around 120F – medium rare
   
   

Salsa Verde Instructions

3. While the Beef is resting, Salt the Garlic then mash it together to form a paste. Add the Anchovies and mix well to combine
4. Mix into a bowl with the Cilantro and Parsley, then add Sherry Vinegar and Lemon Juice. Pour in the Olive Oil while whisking until a smooth and thick sauce forms (can reserve some Olive Oil if needed). Taste for seasoning
   
   

Plating

5. Lay the Arugula out onto individual serving plates. Slice the Beef into thin strips and then place on top of the Arugula
6. Drizzle over a generous amount of the Salsa Verde then finish with slices of Parmesan Cheese. Season with Finishing Salt and serve
   
   

Recipe Notes

• We recommend using an oven safe meat thermometer to monitor the internal temperature of the Roast Beef
• The best method to slice the Parmesan Cheese is to use a Potato Peeler
  
  

We highly recommend giving this wonderful Roast Beef Arugula Salad with Parmesan and Salsa Verde a try. It’s a great dish to utilize leftover Roast Beef and can be served as either an appetizer or light lunch. You can add a few more vegetables to the dish turning it into a hearty dinner, making this amazing dish a healthy and versatile option for any day of the week

For more delicious Salads, check out some of these wonderful recipes of ours:

• Salmon Caesar Salad
• Watermelon and Mint Salad
• Cucumber Dill Salad with Mint and Feta
• Baked Chicken with French Lentil Salad
  
  

Happy Cooking!