Roast Beef Salad With Feta Food

ROAST BEEF SALAD

Steps:

• Mix the beef,onion,and tomatoes in a large bowl.
• I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.

ROASTED BEETS WITH FETA

Steps:

• Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.

ROAST BEEF AND COUSCOUS SALAD

Steps:

• Preheat the oven to 425 degrees F. Toss the carrots and onion on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Roast until tender and slightly golden, about 25 minutes. Meanwhile, cook the couscous as the label directs, adding the raisins in the last 5 minutes of cooking. Drain the couscous and raisins and rinse under cold water. Make the dressing: In a small bowl, whisk the yogurt with the remaining 2 tablespoons olive oil, the harissa, vinegar, 1/2 teaspoon salt and 2 to 3 tablespoons water until smooth. Put the escarole in a large bowl and add the roasted carrots and onion; toss to wilt the greens slightly. Add the couscous-raisin mixture, the dressing and the roast beef and toss to coat. Divide the salad among plates.

ROASTED BEET SALAD WITH OLIVES AND FETA

Steps:

• Spray a broiler pan with non-stick cooking spray.
• Toss the beets with the garlic and 1 teaspoon olive oil and arrange in a single layer on the broiler pan.
• Broil on high for approximately 10 to 15 minutes, turning every 2 or 3 minutes until the edges of the beets start to brown.
• Remove the beets from the oven and cool to room temperature.
• Toss the beets with the remaining ingredients and serve.

ROAST BEEF SALAD WITH FETA

Steps:

• Liberally season all sides of the roast with salt and pepper and place in a large Dutch oven over high heat. Quickly sear all sides of roast to achieve nice brown crust.
• Reduce heat to medium low and add enough water to to cover the bottom of the pan with about 1 inch of water.
• Add quartered onion, smashed garlic and chopped jalapenos. Cover and simmer for 3-4 hours until roast is very tender. (check water level periodically and add as needed)
• Once the roast is very tender, add beef bullion cubes, lightly mash up vegetables with a fork and simmer for another 30 minutes or so to reduce liquid to one half (i.e. reduce until there is about 1/2 ince of liquid in the bottom of pan)
• Wash and shred lettuce. Divide equally among serving plates.
• Arrange avacado, onion slices and tomoato slices on top of lettuce mixture.
• Once the liquid has reduced, remove from heat and transfer roast to a large bowl. With two forks, shred the beef entirely.
• Place equal portions of shredded beef on top of salad mixture and add crumbled feta cheese.
• Mix 2 parts Italian dressing with 1 part cooking liquid and dress salads with the mixture.
• Serve with warm crusty bread or just plain saltine crackers.

CREAMY ROAST BEEF SALAD

Steps:

• Mix all ingredients together and refrigerate at least 24 hours.
• Stir.
• Serve atop lettuce leaf or spoon onto toasted onion roll.