Roast Beef Salad With Feta Food

GRANDMA'S ROAST BEEF SALAD

Steps:

• Cut the beef into ½ to 1 inch cubes.
• Grind the meat in a meat grinder to a fine consistency.
• In a bowl, combine the beef, mayonnaise, and relish.
• Stir to combine.
• Serve on sandwich buns or on crackers.
• *For the beef, I used a top round roast that had been cooked in a slow-cooker until cooked through. I used only about half of the roast since that is what I had as leftovers.

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 BEETS WITH FETA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
• Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
• To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

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 BEET SALAD WITH CRUMBLED FETA

Steps:

• Gather the ingredients.
• Pre-heat oven to 400 F.​
• Tear or cut the beet tops from the beets, then wash and thoroughly dry the beets.​
• Place beets in a roasting pan or on a flat baking pan or sheet pan . Drizzle with a bit of extra virgin olive oil and sprinkle with kosher salt . Roast for 30 to 45 minutes, depending on size and the desired doneness. Test for doneness after about 30 minutes of cooking by piercing the largest beet with a knife. If the knife easily enters the beet with only a small amount of resistance, it's done, and the smaller ones will be, too.​
• Remove from oven and let cool for 20 minutes or so. Slip the skins off the beets by hand. They should slip off easily, but you can use a paring knife or a peeler on any stubborn spots. Just be careful not to cut away too much beet.
• Cut the beets into 1/2-inch cubes and toss in a stainless steel mixing bowl with enough olive oil to coat them. Cut the lemon in half and squeeze the juice of about half of it into the bowl, gently stirring to combine and checking the flavor as you go. Season to taste with kosher salt.
• Whisk together 3 tablespoons olive oil and 1 tablespoon lemon juice and toss the greens in this dressing in a separate bowl.
• Spoon the beet mixture onto the center of a salad plate and top each portion with about 1 tablespoon of crumbled feta cheese and about 1/4 cup of the dressed greens. Serve right away.

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.

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.